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Large holes in Swiss cheese are due to bacterium

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Important Questions on Microbes in Human Welfare

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NTA Errorless Biology Volume-2>Chapter 13 - Microbes in Human Welfare>Ordinary Thinking>Q 3
Rennet is used in:
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NTA Errorless Biology Volume-2>Chapter 13 - Microbes in Human Welfare>Ordinary Thinking>Q 4
Butter is produced from
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NTA Errorless Biology Volume-2>Chapter 13 - Microbes in Human Welfare>Ordinary Thinking>Q 5
Which organism is useful in the preparation of roquefort cheese?
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NTA Errorless Biology Volume-2>Chapter 13 - Microbes in Human Welfare>Ordinary Thinking>Q 6
Dough kept overnight in warm weather becomes soft and spongy because of
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NTA Errorless Biology Volume-2>Chapter 13 - Microbes in Human Welfare>Ordinary Thinking>Q 7
Cheese are usually classified on the basis of:
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NTA Errorless Biology Volume-2>Chapter 13 - Microbes in Human Welfare>Ordinary Thinking>Q 8
The micro-organism grown on molasses and sold as a food flavouring substance is
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NTA Errorless Biology Volume-2>Chapter 13 - Microbes in Human Welfare>Ordinary Thinking>Q 9
Cheese is prepared from
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NTA Errorless Biology Volume-2>Chapter 13 - Microbes in Human Welfare>Ordinary Thinking>Q 10
Lactobacillus mediated conversion of milk to curd results because of