Your mother adds less than a spoon of curd into a litre of warm milk and covers the same. Within 4-5 hours, the whole milk is converted into curd. How does it happen? What is the value of this practice?

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Solution

After the milk is inoculated with small amount of curd that contains a number of lactic acid bacteria (LAB), Lactobacillus acidophilus. The bacteria multiply rapidly through binary fission. It secretes chemicals that convert lactose sugar into lactic acid. Lactic acid causes partial digestion of milk protein casein and its coagulation. This changes milk into curd.
Curd is more nutritious than milk. Besides having all the ingredients of milk it contains a number of orgainc acids and vitamins including $B_{12}$ . LAB present in curd also checks the growth of disease causing microbes in the digestive tract.

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