Question

Conversion of milk into curd is slower in winter than in summer. Why?​

Answer 1

Answer:

the process of setting milk into curd is done through the bacteria known as Lactobacillus. It multiply in milk and convert it into curd. ... As in winter, the atmosphere is cold so it takes more time to multiply of bacteria Lactobacillus which helps in setting of curd.

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Answer 2

Curd set faster in summer because of high surrounding temperature as compared to winters. The bacterias involved in setting of curd have their own ambient temperature to work best and which can be achieved easily during summers as surrounding temperature is already high. Even during winters, to fasten the process you can keep the utensil near any little warm place so that it can improve the process.