{"id":122896,"date":"2022-10-08T12:22:52","date_gmt":"2022-10-08T06:52:52","guid":{"rendered":"https:\/\/www.gkseries.com\/blog\/?p=122896"},"modified":"2022-10-08T12:22:53","modified_gmt":"2022-10-08T06:52:53","slug":"for-the-selection-of-lactobacilli-present-in-cheddar-cheese","status":"publish","type":"post","link":"https:\/\/www.gkseries.com\/blog\/for-the-selection-of-lactobacilli-present-in-cheddar-cheese\/","title":{"rendered":"For the selection of lactobacilli present in cheddar cheese, the pH of the medium is maintained at"},"content":{"rendered":"\n<p><strong>Q. For the selection of lactobacilli present in cheddar cheese, the pH of the medium is maintained at<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\" type=\"A\"><li>6.35<\/li><li>5.35<\/li><li>4.35<\/li><li>5.75<\/li><\/ol>\n\n\n\n<p>Answer: 5.35<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Q. 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