Q5 of 43 Page 1

Why do we add an inoculum of curd to milk for curdling it?

In fresh milk, a small amount of curd added as 'starter' or inoculum which contains millions of lactic acid bacteria (LAB), which multiply at a favorable temperature and convert milk to curd.

Explanation:


• Microorganisms such as lactobacillus and other commonly called lactic acid bacteria (LAB) grow in milk and convert it to curd.


• The LAB produces acid that coagulates and partially digest the milk proteins during growth.


• It also improves it`s nutritional quality by increasing vitamin B12.


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