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Curd is prepared from milk by adding microorganisms such as Lactobacillus and others commonly called lactic acid bacteria (LAB)  in milk. Acid is produced during growth by LAB, which coagulates and partially digests the milk proteins. Curd can be prepared by adding a small amount of curd as innoculum containing millions of LAB which at suitable temperature curdle the milk.
It improves its nutritional quality by increasing vitamin B₁₂. In our stomach too, the LAB play very beneficial role in checking disease-causing microbes.