Question

Assertion : Curdling is required in the manufacture of cheese. Reason : Lactic acid bacteria are used for the purpose

Answer 1

lWhen Lactococcus lactis is added to milk, the bacterium uses enzymes to produce energy (ATP) from lactose. ... The lactic acid curdles the milk that then separates to form curds, which are used to produce cheese and whey. Curdling the milk is not the bacterium's only role in cheese production.