Mark curd at home .writa the experience in the form of paragraph and also write the bacteria involved in it.
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SRIKRISHNA2696:
see. when the milk is boiled and is then luke warmed, it remains constant at one consistently,when we add lactobacili to it or the curd itself,lactobacilli activates.
after it gets activated,the process of coagulation starts I.e. the protiens in the milk starts to get collected and then the milk gets converted from lactose to lactic acid
after getting converted to lactic acid,it gets a sour taste as acids are sour
due to coagulation,the milk thickens and then the sour and thick milk i.e. the curd is formed.
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