Lactic Acid Bacillus, while used for converting milk to curd, increases the nutritional value of curd by adding vitamin:
1. | A | 2. | B12 |
3. | C | 4. | D |
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