1.curd is not formed in cups c because bacteria are?
a.active
b.inactive
c.killed
s.none of these
2. after curdling, cheese become soft, porous and increase in volume because
a. carbon dioxide is produced by action of yeast over sugar
b. oxygen is produced during curdling
c. of formation of lactic acid
d. sugar decays.
Answers
Answered by
3
Answer:
Killed And sugar decays is the right answer
Answered by
0
Answer:
1-option c is correct........
2-sugar decays.....
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