Question

why do it take less time to prepare curd in summer as compared to preparing it in winter...
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Answer 1

you have told these incorrect as short of time is taken to prepare curd summer as compared to preparing it in winters....as the bacterial action of lactobaccillus bacteria increased in high temperature and becomes slow in low temperature

Answer 2

Curd is made out of lactic acid bacterias who can multiply at 37–42C.Due to low temp in winter the desired bacterial activity gets affected so curd formation become difficult.

Advised to keep the semi hot milk(40–50C) with curd culture in wheat floor storage box or tin, curd can be made easily in winters too as temp can be mainatained to activate the bacrial actions.

Curd set faster in summer because of high surrounding temperature as compared to winters. The bacterias involved in setting of curd have their own ambient temperature to work best and which can be achieved easily during summers as surrounding temperature is already high. Even during winters, to fasten the process you can keep the utensil near any little warm place so that it can improve the process.

The only thing is curd sets faster in summer as compared to winter.

Hope it helps you.

Thanks.

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Sahil(^-^)(ur brainly friend)

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