Lactobacillus bacteria are involved in setting milk to curd.
•The sugar in the milk i.e. lactose is acted upon and utilised by these bacteria.
•It leads to the oxidation of lactose into lactic acid which leads to partial digestion and coagulation of milk proteins to form curd.
Beneficial role of such bacteria –
They lead to an increase in Vitamin B12 content of curd and consumption of such curd leads to healthy gut.
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