Which levels of protein structure are affected and what types of attractive forces are primarily disrupted when vinegar is added to milk to make cheese?

• A. Levels of protein affected: primary and secondary structuresTypes of attractive force disrupted: hydrogen bonds and salt bridges
• B. Levels of protein affected: tertiary and quaternary structuresTypes of attractive force disrupted: peptide bonds and hydrogen bonds
• C. Levels of protein affected: primary and secondary structuresTypes of attractive force disrupted: peptide bonds and hydrogen bonds
• D. Levels of protein affected: tertiary and quaternary structuresTypes of attractive force disrupted: hydrogen bonds and salt bridges

Answer: (D)