Which vitamin content is increased by Lactic Acid Bacteria $(LAB)$ in milk?

The puffed-up appearance of dough is due to the production of ..........

Which gas is released during the process of fermentation that gives the puffy appearance to dough for making bread?

Which of the following food items involve the significant contribution of microorganisms in their production?

$A$: Cheese is one of the oldest food items in which microbes are used.
$R$: Different varieties of cheese are known by their characteristic texture,flavour,and taste.

Conversion of milk to curd improves its nutritional value by increasing the amount of