How does the addition of small amount of curd to fresh milk help in the formation of curd? Mention a nutritional quality that gets added to the curd.

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Solution

Inoculum or starter contains LAB which multiplies at a suitable temperature, produce acids/lactic acid that coagulates, and partially digests the milk proteins thus converting milk to curd, it also improves its nutritional quality by increasing vitamin.

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Q. Study the following statements regarding lactic acid bacteria (LAB) which are used to convert milk into curd.
(i) They produce adds that coagulate and partially digest the milk proteins.
(ii) A small amount of curd added to the fresh milk as an inoculum contains millions of LAB, which at suitable temperature, multiply and convert milk into curd.
(iii) Conversion of milk into curd improves its nutritional quality by increasing vitamin

B_{12}

.
(iv) LAB may result in acidity in the stomach of human beings.
Which of the given statements are correct?

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