Question

plz anyone answer fast ​

Answer 1

Answer:

lactobacillus bacteria helps in setting of curd.

Answer 2

Answer:

option b

Explanation:

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. These convert the lactose into lactic acid, which imparts the sour taste to curd