Which one of these statements about yogurt making is FALSE? Select one: a). The bacteria added to milk converts lactose to lactic acid, which reduces the pH of the system. b). The magnitude of the negative charge on the proteins decreases when the milk is acidified and the pH moves towards the isoelectric point. C). The desirable texture of yogurt is mainly the result of the formation of a network of physically cross-linked casein molecules. d). The casein molecules in milk are globular proteins that form cross-links with each other through hydrophobic attractions.