what do you think : curd set faster in summer then in winter
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curd sets faster in summers as their is more lactobacillus present.
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The curd is formed by the division of the bacteria Lactobacillus in it. When small amount of curd is added to warm milk, the bacteria in the curd divides to convert the rest of the milk also into the curd. But curd sets faster in summer because microbial division rate is high in hot climate than in winters.
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