Why do we add an inoculum of curd to milk for curdling it

1.	Why do we add an inoculum of curd to milk for curdling it
Answer» The LAB (Lactic Acid Bacteria) produce 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 LAB, which at suitable temperatures multiply, thus converting milk to curd.

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Why do we add an inoculum of curd to milk for curdling it

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