Question

mation of curd from milk and
Formation of cheese from milk​

Answer 1

Answer:

In the conventional manufacture of curd and cheese, milk is inoculated with a bacterial culture capable of converting lactose into lactic acid and obtaining an adequate acidity to allow coagulation of casein, to reach this acidity coagulating enzymes such as chymosin are used.

Explanation:

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Answer 2

Answer:

it happens due to bacterial presence