Curd contains several microorganisms, of these the bacterium, Lactobacillus promotes the formation of curd. It multiples in milk and converts it into curd.
Question
Why we have to add a little curd to warm milk to set curd for next day?
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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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