The byproduct of fermentation tha induces the coagulation of casein into the cheese curd is b. lactic acid.
Lactic acid causes the milk proteins casein to form into a cheese curd, because it increase acidity and the enzymes prefer for the coagulation.
Producing cheese curds is one of the first steps of makint a cheese.
Swiss cheese is a cheese made in Switzerland.
Swiss cheese is, usually, a semihard cheese made from cows milk with a characteristic holes.
Fermentation of milk is a metabolic process in which lactic acid (CH₃CHOHCOOH) and carbon dioxide are produced from sugar lactose:
C₅H₁₂O₆ → CH₃CHOHCOOH + C₂H₅OH + CO₂
More about fermentation: brainly.com/question/11554005
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