Big holes in Swiss cheese are made by a:

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

Match the following list of bacteria and their commercially important products:

Choose the correct match:

(1) (i) - b, (ii) - c, (iii) - d, (iv) - a

(2) (i) - b, (ii) - d, (iii) - c, (iv) - a

(3) (i) - d, (ii) - c, (iii) - b, (iv) - a

(4) (i) - d, (ii) - a, (iii) - c, (iv) - b

Codes

Yeast is used in the production of

(1) citric acid and lactic acid

(2) lipase and pectinase

(3) bread and beer

(4) cheese and butter