Why do mother add a little curd to warm milk to set curd for the next day ?

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Solution

Curd is made by the bacteria called lactobacillus. This bacteria develops and recreates to make curd in the warm milk. On the off chance that the milk is excessively hot or cool, the bacteria won't have the capacity to work legitimately and the curd won't be formed.

The ideal temperature for Lactobacillus acidophilus microorganisms which changes over milk into curd is 40 degrees Celsius. Beneath this temperature, the microscopic organisms do not work legitimately.

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