The acid present in curd/sour milk is:

acetic acid

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formic acid

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lactic acid

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hydrochloric acid

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Solution

The correct option is C lactic acid
Curd forms due to the chemical reaction between lactic acid bacteria and milk protein casein.
During fermentation, the bacteria produce ATP from lactose. Lactic acid is the byproduct of ATP production during curdling.

Hence, option C is correct.

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