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Microbes are diverse—protozoa, bacteria, fungi and microscopic plants viruses, viroids and also prions that are proteinacious infectious agents. DAIRY PRODUCT :- (1) CURD Micro-organisms such as Lactobacillus and others commonly called lactic acid bacteria (LAB) grow in milk and convert it to curd. During growth, the LAB produce acids that coagulate and partially digest the milk proteins. A small amount of curd added to the fresh milk as inoculum or starter contain millions of LAB, which at suitable temperatures multiply, thus converting milk to curd, which also improves its nutritional quality by increasing vitamin B,,. In our stomach too, the LAB play very beneficial role in checking disease causing microbes. (2) CHEESE Cheese, is one of the oldest food items in which microbes were used. Different varieties of cheese are known by their characteristic textur flavour and taste, the specificity coming from the microbes used. The large holes in ‘Swiss cheese’ are due to production of a large amount of CO, by a bacterium named Propionibacterium sharmanii. Nearly 400 varieties of cheese available which can be classified into following type —