LPT-0062
QUESTION
Lactic fermentation in…. preparation is achieved through addition of 1% each of Lact. Bulgaricus and culture?
OPTIONS
(A) Yoghurt
(B) Kumiss
(C) Dahi
(D) Acidophilus milk
ANSWER
(A) Yoghurt
EXPLANATION
Yoghurt is produced by a symbiotic starter culture classically containing Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus, often inoculated in approximately comparable proportions. Kumiss, dahi, and acidophilus milk use different characteristic cultures or processes. Hence, option (A) is correct.
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