how is the bacteria present in curd useful?
Answers
Answered by
1
Answer:
Yes, the number of bacteria can be increased by natural fermentation. ... In fermented products like curd and buttermilk, most of the lactose is converted to lactic acid/acetic acid by the enzymes that are found in fermenting bacteria. Hence these products are easier to digest.
Explanation:
Answered by
2
Explanation:
Yes, the number of bacteria can be increased by natural fermentation. ... In fermented products like curd and buttermilk, most of the lactose is converted to lactic acid/acetic acid by the enzymes that are found in fermenting bacteria. Hence these products are easier to digest.
Similar questions