Dairy Culture

Product Details:

Dairy Curd Culture
Curd culture, also known as a starter culture or inoculum, is a small amount of bacteria that is added to milk to produce curd. The bacteria in the culture convert the milk's lactose into lactic acid, which causes the milk to curdle and gives the curd its sour taste and semi-solid texture. The bacteria also produce other substances that give the curd its flavor, aroma, and consistency.