Lactic Acid Bacteria (LAB) is present in milk and convert the milk into curd. LAB produces acid during growth period which curdle and digest proteins present in the milk.
A small amount of curd contains millions of LAB. This is added into milk as starter. These LAB at suitable temperatures multiply converting the milk into curd, which also improves its nutritional quality by increasing vitamin B12.
LAB is also beneficial when present in our stomach. The LAB’s in stomach helps in checking disease causing microbes.
Rate this question :