Question

how do yeast cells help in the formation of curd?​

Answer 1

Answer:

The increased acidity causes the milk proteins (casein) to tangle into solid masses, or curds. Milk that has been left to sour (raw milk alone or pasteurized milk with added lactic acid bacteria) will also naturally produce curds, and sour milk cheeses are produced this way.

Explanation:

Answer 2

Answer:

sorry for the assumption that you made

because it's wrong

Explanation:

yeast helps in fermentation that is is indirectly helping in formation of alcohol vinegar and other things but not curd

curd is formed by the reactions performed by various bacteria and the most common one is lactobacillus