what we added in the milk to set the curd
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we add little bit of curd which contains lactobacillus microorganisms to milk to set curd
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The starter culture, also known as the inoculum is added to curdle the milk. The lactobacillus is a gram-positive, anaerobic bacterium that converts lactose present in the milk to lactic acid and will digest the milk protein known as casein to make the curd.
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