The curd produced by acid has a soft and spongy texture. This ...

[Marty]

The curd produced by acid has a soft and spongy texture. This texture is influenced by pH, becoming
 a. watery as the acidity increases.
  b. mealy and non-cohesive as the pH increases.
  c. more solid and compact as the acidity increases.
  d. more solid and compact as the acidity decreases.

Question 2

_____ cheese is usually not aged because its high acidity inhibits the bacterial and mold growth that characterizes the aging process.
 a. Acid-coagulated
  b. Enzyme-coagulated
  c. High-fat
  d. Low-fat

[sarajane1989]

Answer to Question 1

c

Answer to Question 2

a

[Marty]

Thanks for the timely response, appreciate it

[brbarasa]

Gracias!