Which of the following microorganisms is used in making curd?

Lactobacillus is the microorganism that plays a crucial role in the process of making curd. When added to milk, it begins a fermentation process where it converts lactose, the natural sugar in milk, into lactic acid. This change in the milk’s composition leads to the thickening of the milk and the formation of curd. The lactic acid also gives curd its distinct sour taste, which many people find appealing. This bacterium is naturally found in milk and dairy products, so it serves as an effective starter culture for curd production. Aside from its role in curd making, Lactobacillus also contributes to the health benefits of curd, as it is known to be beneficial for gut health and digestion. The process is simple and has been practiced for centuries, making curd a staple food in many cultures.