Why does curd made from milk turn sour? This is the reason behind it

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Curd is rich in calcium and is very beneficial for the body.

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Curd aids digestion, boosts immunity, strengthens bones and teeth, and promotes healthy skin and hair.

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Yogurt contains essential nutrients like calcium, phosphorus, potassium, magnesium, and vitamins B2, B12, and D.

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It also contains small amounts of other vital nutrients like zinc, vitamin A, and iron.

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We all consume curd every day, but have you ever wondered why curd made from milk turns sour?

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Yogurt's sour taste comes from lactic acid formed during fermentation by beneficial bacteria.

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Curd sets when lactic acid bacteria (LAB) convert milk into curd by producing lactic acid.

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Curd turns sour due to fermentation, where lactic acid bacteria convert lactose into lactic acid.

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Lactic acid lowers the milk's pH, giving it a sour taste and causing it to coagulate into curd.

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The information mentioned is based on general sources; please consult your doctor before following any advice.

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