Curd sets faster in summer than in winter. Why? Answer in short.

Dear student, the lactobacillus bacteria needs warm environment to turn milk into the curd. In the summer time the temperature is high which is a favourable condition for growth of the bacteria. This helps the bacteria to multiply faster which leads to the coversion of milk into curd. But in the winters the temperature remains low which is not favourable for the bacterial growth. That's why it takes more time in the winters for curd to set than in summer. Regards.