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.
• 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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