Why does milk takes long time to form curd during winter ?

during winter microoraginsm became slow because of low temprture

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Dear Student,

Lactobacillus is the baceria that is responsible for setting of curd. The temperature range at which this bacteria is most active lies between 30-40oC. In winters as the temperature decreases, the activity of this bacteria also decreases. This is the reason why setting of curd takes long time in winters.

@Suman: Well tried! Yes, you deserve thumbs up for your attempt of answering the question.

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HIEE,

 EXACTLY HOW MUCH TIME DO LACTO BACILLUS TAKE TO CONVERT MILK INTO CURD AND MOSTLY WE SEE THAT CURD IS HAVING A SOUR TASTE WHY N IS THERE ANY ACID PRESENT IN CURD WHERE DOES LOCTOBACELLOUS GO AFTER ENTERING OUR BODY!!!

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