Conversion of milk to curd improves its nutritional value by increasing the amount of [2018]
vitamin D
vitamin A
vitamin
vitamin E
(3)
Lactobacillus bacteria convert milk into curd. It produces acids that coagulate and partially digest the milk proteins. A small amount of curd added to the fresh milk as inoculum or starter contains millions of Lactobacillus bacteria which at suitable temperature multiply, thereby converting milk to curd which also improves its nutritional value by increasing vitamin content and a number of organic acids.
