This is because in summers, the bacterium responsible for turning milk into curd, Lactobacillus, gets an optimum temperature for growth and thus multiplies faster.
Question
Why does curd set faster in summers than in winters?
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Give reasons for the following. (i) Fresh milk is boiled before consumption while processed milk stored in packets can be consumed without boiling. (ii) Raw vegetables and fruits are kept in refrigerators whereas jams and pickles can be kept outside. (iii) Farmers prefer to grow beans and peas in nitrogen deficient soils. (iv) Mosquitoes can be controlled by preventing stagnation of water though they do not live in water.
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