Question

After curdling, cheese becomes soft, porous and increases in volume because
_______________.
a. carbon dioxide is produced by the action of yeast over sugar
b. oxygen is produced during curdling.
c. of formation of lactic acid.
d. Sugar decays.

Answer 1

Explanation:

number c is the answer .It is due to formation of lactic acid.

thank you

Answer 2

I think the answer is C...

if it helps you then mark me as BRAINLIEST