App Logo

No.1 PSC Learning App

1M+ Downloads
a good quality dahi should have acidity less than

A0.3%

B0.5%

C0,8%

D1.0%

Answer:

C. 0,8%


Related Questions:

The predominant bacteria of milk that produces lactic acid,which is responsible for the sour taste of milk are the?
The product remaining after the removal of most of the casein and fat from milk in the process of cheese making is
the fat content of double toned milk is?
The basis for checking pasteurization efficiency is
lactose in milk ,in the form of