How does the addition of a small amount of curd to fresh milk help the formation of curd? Mention a nutritional quality that gets added to the curd.
Curd is prepared from milk. Microorganisms such as Lactobacillus and others commonly called lactic acid bacteria (LAB) grow in milk and convert it to curd. During growth, the LAB produces acids that coagulate and partially digest the milk proteins. A small amount of curd added into the fresh milk as inoculum or starter contains millions of LAB which at suitable temperatures multiply, thus converting milk to curd, which also improves its nutritional quality by increasing vitamin B12. In our stomach too, the LAB plays a very beneficial role in checking disease-causing microbes.
