The Vitamin whose content increases following the conversion of milk into curd by lactic acid bacteria is:
1. vitamin C
2. vitamin D
3. vitamin B12
4. vitamin E
Big holes in Swiss cheese are made by a
1. | a machine |
2. | a bacterium that produces methane gas |
3. | a bacterium producing a large amount of carbon dioxide |
4. | a fungus that releases a lot of gases during its metabolic activities |
Rising of dough is due to
1. multiplication of yeast
2. production of CO2
3. emulsification
4. hydrolysis of wheat flour starch into sugars