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How does a small amount of curd added to fresh milk convert it into curd? Mention a nutritional quality that get added to the curd.

Class XII
Microbes in human welfare


It is due to lactobacillus a bacteria that releases Vitamin B12 in the curd.

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Milk(lactose) is converted into Curd by Bacterial Fermentation in presence of Lactic acid  Bacteria/ lactobacillus acidophilus/ lactobacillus lactis/ Streptococcus lactis at temp below 40C
Bacterial Strain produces lactic Acid which coagulates and partially digest milk protein at temperature less than 40C. Lactic Acid Bacteria synthesizes and releases Vit B12 in the curd and increases its nutritional value.

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