Question:
The bacteria that converts milk to curd
The bacteria that converts milk to curd
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Curd formation = Lactobacillus converts lactose → lactic acid.
Updated On: Jul 18, 2026
- Propionibacterium shermanii
- Lactic Acid Bacteria (LAB)
- Pseudomonas
- Xanthomonas
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The Correct Option is B
Solution and Explanation
Step 1: Understanding curd formation process.
Curd formation is a fermentation process in which milk undergoes biochemical conversion. Lactose present in milk is transformed into lactic acid by microorganisms.
Step 2: Role of LAB bacteria.
Lactic Acid Bacteria (mainly Lactobacillus) convert lactose into lactic acid. This acidification causes milk proteins (casein) to coagulate, forming curd.
Step 3: Biochemical mechanism.
The lactic acid produced lowers the pH of milk. This change in acidity destabilizes milk proteins and leads to curd formation.
Step 4: Industrial and biological importance.
LAB are widely used in dairy industry for producing curd, yogurt, and probiotic foods. They also improve gut health when consumed.
Step 5: Evaluation of options.
Propionibacterium is used in cheese production, while Pseudomonas and Xanthomonas are plant pathogens and not involved in curd formation.
Step 6: Final conclusion.
Thus, Lactic Acid Bacteria (LAB) are responsible for converting milk into curd.
Curd formation is a fermentation process in which milk undergoes biochemical conversion. Lactose present in milk is transformed into lactic acid by microorganisms.
Step 2: Role of LAB bacteria.
Lactic Acid Bacteria (mainly Lactobacillus) convert lactose into lactic acid. This acidification causes milk proteins (casein) to coagulate, forming curd.
Step 3: Biochemical mechanism.
The lactic acid produced lowers the pH of milk. This change in acidity destabilizes milk proteins and leads to curd formation.
Step 4: Industrial and biological importance.
LAB are widely used in dairy industry for producing curd, yogurt, and probiotic foods. They also improve gut health when consumed.
Step 5: Evaluation of options.
Propionibacterium is used in cheese production, while Pseudomonas and Xanthomonas are plant pathogens and not involved in curd formation.
Step 6: Final conclusion.
Thus, Lactic Acid Bacteria (LAB) are responsible for converting milk into curd.
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