Specific types of lactic acid bacteria (LAB), such as Lactobacillus bulgaricus and Streptococcus thermophilus, are added to milk. These bacteria consume the lactose sugar in milk and produce lactic acid as a byproduct. The increase in acidity causes the casein proteins in milk to coagulate and thicken, forming curd.
Making of Curd from Milk is because of:
Asked in RPSC RAS Prelims 2010 · Topic: Subdivisions of Biology (Microbiology)
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