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Why do we add an inoculum of curd to mil...

Why do we add an inoculum of curd to milk for curdling it

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The LAB (Lactic Acid Bacteria) produce acids that coagulate and partially digest the milk proteins. A small amount of curd added to the fresh milk as inoculum or starter contains millions of LAB, which at suitable temperatures multiply, thus converting milk to curd.
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