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Why a little curd is added to warm milk and left undisturbed for some time?
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[tex] \huge{ \mathfrak{ \pink{Question : }}}[/tex]
Why a little curd is added to warm milk and left undisturbed for some time?
Don't copy answer!!!!!
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Explanation:
Curd contains bacteria Lactobacillus which is added to warm milk to make more curd. This bacteria need suitable temperature for its growth and multiplication that is why warm milk is used. ... Due to this reaction milk start coagulating and new curd is obtained.
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