In warmer, weather, curds from milk forms faster because :
(A) bacteria diffuse better in warmer milk
(B) the rate of bacterial multiplication increases
(C) lactogen is better dissolved
(D) it is easier to separate protein from water
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In warmer, weather, curds from milk forms faster because :
(A) bacteria diffuse better in warmer milk
(B) the rate of bacterial multiplication increases
(C) lactogen is better dissolved
(D) it is easier to separate protein from water
In warmer, weather, curds from milk forms faster because :
(A) bacteria diffuse better in warmer milk
(B) the rate of bacterial multiplication increases
(C) lactogen is better dissolved
(D) it is easier to separate protein from water
In warmer, weather, curds from milk forms faster because the rate of bacterial multiplication increases.