The reason for the curdling of milk is Lactobacillus. This bacterium ferments lactose, the sugar in milk, producing lactic acid. The acid causes milk proteins to coagulate and thicken, forming curd. This is a natural process in making curd and ...
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The reason for the curdling of milk is Lactobacillus. This bacterium ferments lactose, the sugar in milk, producing lactic acid. The acid causes milk proteins to coagulate and thicken, forming curd. This is a natural process in making curd and ...