Question

During curdling of the milk lactic acid bacteria increases its

Answer 1

Answer:

Explanation:

When 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.