Class 8 Biology Microorganisms: Friend and Foe Microbes role in Curdling of milk

Microbes’ role in Curdling of milk

Microbes play a vital role in preparing curd from milk. Curd contains a bacterium, Lactobacillus

Lactobacillus is a friendly-bacterium. It treats & prevents diarrhea, helps in food breakdown and absorption of nutrients.

 Following changes lead to the formation of curd from milk:

  • A small amount of curd (starter) is added to milk
  • Lactobacillus (present in curd) converts sugars in milk (Lactose) into lactic acid
  • Lactic acid imparts sour taste to curd
  • Increased acidity causes milk proteins (casein) to turn into solid masses. This changes the texture of curd.

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