formation of curd involves_ process
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Milk is converted into curd or yogurt by the process of fermentation. Milk consists of globular proteins called casein. Here curd forms because of the chemical reaction between the lactic acid bacteria and casein. During fermentation, the bacteria use enzymes to produce energy (ATP) from lactose.
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Lactobacillus is a kind of bacteria which can convert a sugar into an alcohol and then into an acid by means of anaerobic respiration. ... When milk is heated to a temperature of 30-40 degrees centigrade and a small amount of old curd added to it, the lactobacillus in that curd sample gets activated and multiplies.
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