Why does curd set faster in summers?

 

The bacteria needs warmth to turn the milk into curd. So in summer the temperature is high which is favourable for the growth of bacteria. It helps the bacteria to multiply faster which helps them to change the milk into curd. But in winters the temperature remains low and not favourable for their growth. That's why it takes more time in winter for the curd to set than in summer.

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The curd is formed by the division of the bacteria Lactobacillus in it. When small amount of curd is added to warm milk, the bacteria in the curd divides to convert the rest of the milk also into the curd. But curd sets faster in summer because microbial division rate is high in hot climate than in winters. Because of the same reason that the microbial activity is high in summers, more lactic acid is produced by the bacteria in summers at a great rate, the curd turns sour faster in summers than in winters.

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The curd is formed by the division of the bacteria Lactobacillus in it. When small amount of curd is added to warm milk, the bacteria in the curd divides to convert the rest of the milk also into the curd. But curd sets faster in summer because microbial division rate is high in hot climate than in winters. Because of the same reason that the microbial activity is high in summers, more lactic acid is produced by the bacteria in summers at a great rate, the curd turns sour faster in summers than in winters.

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the microorganisms show maximum growth in the temperature between 30 to 40 degree C. it is the initial room temperature in summers so more the room temperature the faster the growth of microorganisms which help in sooner the formation of curd.

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