Why do curd sets faster in summer than in winter?

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Solution

Curding of milk:
Warmth is required for the bacteria to convert the milk to curd.
As a result, the temperature rises in the summer, allowing germs to multiply more quickly.
This rapid bacterial division aids in the transformation of milk into curd, but because the temperature is not as warm and favorable in the winter, it takes longer.

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Could you please check my answer is correct

Curd sets faster in summer than in winter due to the warmth in the atmosphere. In this warmth the micro organisms present in the curd starts reproducing quickly thus making more of its kind. Whereas in winter the cold atmosphere reduces the Reproduction of lactobacillus so curd takes time to set in winter as compared to Summers

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