why do you think curd sets faster in summers than in winters?
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In summers the temperature is optimum for the multiplication of the Lactobacillus ( bacteria that converts milk into curd) than in winters. Under these favorable conditions, the Lactobacillus multiplies very fast and produces more lactic acid which coagulates milk proteins and thus converts milk into curd.
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Because,of the action of bacteria present in it and react with high temperature. And becomes bacteria which is called lactobacillus.
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