When a small amount of curd as starter is added to fresh milk, millions of Lactic Acid Bacteria (LAB) present in the starter grow in milk and convert it to curd. During this process, acids are produced by LAB that coagulate and partially digest the milk proteins (casein). LAB increases vitamin-B12 content along with other vitamins in the curd.
Why is ‘starter’ added to set the milk into curd? Explain.
Answers
Mr. Ansul
When a small amount of curd as starter is added to fresh milk, millions of Lactic Acid Bacteria (LAB) present in the starter grow in milk and convert it to curd. During this process, acids are produced by LAB that coagulate and partially digest the milk proteins (casein). LAB increases vitamin-B12 content along with other vitamins in the curd.