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

Rising of dough is due to

1. multiplication of yeast           
2. production of CO₂
3. emulsification                       
4. hydrolysis of wheat flour starch into sugars