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How does addition of a small amount of c...

How does addition of a small amount of curd to fresh milk help formation of curd ? Mention a nutritional quality that gets added to the curd.

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A small amount of curd contains Lactobacillus and other Lactic Acid Bacteria (LAB) that grow in milk and convert into curd. LAB produces lactic acid that cause coagulation of protein in milk to form curd.
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For setting curd, a small amount of curd is added to warm milk. The microbes present in the curd help in setting if the temperature of the mixtuire remains approximately between 35^(@)C" to "40^(@)C . At places, where room temperature remains mch below the range, setting of curd becomes difficult.Suggest a way to set curd in such a situation.

Study the following statements regarding lactic acid bacteria (LAB) which are used to convert milk into curd. (i) They produce acids that coagulate and partially digest the milk proteins. (ii) A small amount of curd added to the fresh milk as an inoculum contains millions of LAB , which at suitable temperature, multiply and convert milk into curd. (iii) Conversion of milk into curd improves its nutritional quality by increasing vitamin B_(12) . (v) LAB may result in acidity in the stomach of human beings. Which of the given statements are correct ?

Lactic acid bateria convert milk into curd an improves its nutritional quality by enhancing vitamin :

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