Question

How is the lactic acid fermentation used in the milk industry?
A. To convert milk sugar to lactic acid
B. Lactic acid coagulates the milk protein casein
C. Lactic acid consulate the milk fats
D. All of these

Answer 1

Species of the lactic acid bacteria are used worldwide and in the food industry. They are being used in the milk industry to make fermented products such as dahi, yogurt, etc. It relies on Bacteria Lactobacillus which helps to produce good quality fermented products.

Complete answer:
Lactic acid bacteria are used worldwide for making fermentation products as well as in the preservative processes. The presence of the bacteria in milk may be spontaneous or due to inoculation as a starter. LAB has a property of producing acid which is responsible for producing flavor and preservative activity. They have gained the status of safe bacteria as used in fermentation milk products and various preservatives. It has gained so much importance in making fermented milk products because due to this there is increased shelf life of products and also it is noticed that the nutritive value of the milk products is also increased. Mostly in recent times, there is an increase in the interest of these products as they are proven beneficial for human health and prevent the entry of spoilage bacteria as well as pathogenic bacteria from entering the human body. The uses of LAB I.e. Lactobacillus species are growing day by day on a commercial scale to enhance food values by increasing shelf life and also nutritionally good food products.
Option -A- To convert milk sugar to lactic acid
Yes, this statement is correct as of the LAB, Lactobacillus is known to convert milk sugar which is lactose found in milk to lactic acid. This may be used in yogurt and curd. This bacteria is used as a starter in making these products. It’s a commercial use as well as house use.
Option -B- Lactic acid coagulates the milk protein casein
No, this statement is not correct. LAB does not have this function in milk.
Option -C- Lactic acid coagulates the milk fats
This statement is also incorrect as this function is not performed by the LAB.
Option -D- All of these
This is an incorrect option as only one of the above options is correct about lactic acid fermentation. So this needs no explanation.

So, the correct answer to this question is the option” A” to convert milk sugar to lactic acid.

Note: The fermented milk products are liked by everyone these days. Because these products have beneficial bacteria for the microflora of GIT. Also, these products have an impact on metabolism as they increase it and do not have any type of spoilage or pathogenic bacteria.