Question

which becteria is responsible for the curling of milk?​

Answer 1

Answer:

When Lactococcus lactis is added to milk, the bacterium uses enzymes to produce energy (ATP) from lactose. The byproduct of ATP production is lactic acid. The lactic acid curdles the milk that then separates to form curds, which are used to produce cheese and whey.

Answer 2

Answer:

it's your answer

Explanation:

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