Hint: The people use milk as raw milk, yogurt, cheese, butter, and ghee in different ways. The physical and chemical properties of milk alter those products. The above products are achieved by continuous reactions and series.
Complete answer:Yogurt is produced by the cultivation of milk bacteria. When a little yogurt is applied to the milk, the bacteria that are in the previous yogurt begin to develop and create lactic acid in the milk. When the dairy is kept in good temperatures This formation of lactic acid contributes to the sour flavor and coagulation of the curd's milk.
Streptococcus lactic, Streptococcus thermophilus and Lactobacillus bulgaricus are the bacteria that are responsible for transforming milk into curd.
A group of antibiotics originally isolated from the main penicillium forms, Penicillium is used as an antibiotic. Penicillin is used for treating bacterial infections such as pneumonia and other breathing tract infections, scarlet fever, and infections of the ear, skin, gum, mouth, and throat.
Yeast is used in the preparation of bakery products that are used as a leavening agent to increase bread (to expand and become lighter and softer), by converting it into carbon dioxide and ethanol fermentable sugars found in the dough. In baked goods, the number of yeast increases, and the taste, texture, grain, color, and consistency of food are improved.
Hence, the correct answer is option C- which is streptococcus.
Note: Streptococcus bacteria are essentially found in the air around. Those air-borne bacteria then join the milk to cultivate themselves if milk remains unpreserved. It's the dairy spoiling. However, the preceding yogurt is given a certain amount into the milk for fast bacterial rising.