In olden days,cheese was prepared by:

Toddy is
$I.$ $A$ traditional drink of Southern India
$II.$ Made by fermentation of sap from palm trees
Which of the statements given above about toddy is/are correct?

During the production of bread,the release of $CO_2$ by the action of which organism makes it porous?

Which microbes are responsible for making curd from milk?

For the production of which of the following,the activity of the fungus or micro-organisms is not required?

Which of the following food items are produced through fermentation by the microorganisms?
$(I)$ Idli $(II)$ Dosa
$(III)$ Toddy $(IV)$ Cheese