Lactobacillus bacteria are most often used in the dairy industry to convert milk sugar (lactose) into lactic acid. This process is called lactic acid fermentation and is responsible for producing fermented dairy products like yogurt and cheese. The production of lactic acid causes milk proteins to coagulate, which thickens the milk and gives it a tangy flavor.
In dairy industry, __________ bacteria are most often used to convert milk sugar into lactic acid
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