Lactic Acid Bacillus, while used for converting milk to curd, increases the nutritional value of curd by adding vitamin:

The rising of dough is due to:

1. Multiplication of yeast

2. Production of CO₂

3. Emulsification

4. Hydrolysis of wheat flour starch into sugars

Large holes in Swiss cheese are the result of fermentation by:
1. Streptococcus salivarius
2. Propionibacterium shermanii
3. Lactobacillus helveticus
4. Lactobacillus delbrueckii