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Rennin employed in cheese industry is
Options
(a) inhibitor
(b) Alkaloid
(c) Enzyme
(d) Ferment
Correct Answer:
Enzyme
Explanation:
Proteases are enzymes that are added to milk during cheese production, to hydrolyze caseins, specifically kappa casein, which stabilizes micelle formation preventing coagulation e.g., Rennin
Related Questions: - Carrier ions like Na⁺ facilitate the absorption of substances like:
- The leaf of Mimosa on touching becomes flaccid and droops down This is due
- Fern prothallus produces
- Aerobic respiration produces more usable chemical energy than fermentation
- The vague nerve is the cranial nerve numbering
Topics: Microbes in Human Welfare
(63)
Subject: Biology
(4253)
Important MCQs Based on Medical Entrance Examinations To Improve Your NEET Score
- Carrier ions like Na⁺ facilitate the absorption of substances like:
- The leaf of Mimosa on touching becomes flaccid and droops down This is due
- Fern prothallus produces
- Aerobic respiration produces more usable chemical energy than fermentation
- The vague nerve is the cranial nerve numbering
Topics: Microbes in Human Welfare (63)
Subject: Biology (4253)
Important MCQs Based on Medical Entrance Examinations To Improve Your NEET Score
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