Question

Why do you think curd sets faster in summer than in winter?

Answer 1

Because the bacteria need heat to transform the milk into curd, curd sets faster in hot summer than in frigid winter. So, in summer the temperature is hot which helps the microorganism to multiply quicker which helps them to change the milk into curd. However, in winter the temperature is not hot and favorable.

Complete explanation:
Curdling is the process in which milk changes to curd due to the presence of certain microorganisms that help to convert. Here the system is fastened in the summertime as at high temperature the microorganisms develop faster. The microorganism wishes heat to flip the milk into curd. So, in summer the temperature is excessive which is beneficial for the growth of bacteria.
Curd sets quicker in summer due to the fact lactobacilli bacteria grow fast in summer season as a temp is beneficial in summer as comparatively in winter. And so, it helps the curd to become sourer as bacteria grow more in the summer season. Overall, the growth of microorganisms which is accountable for the formation of curd relies upon the temperature in summer. Curd wishes extra heat to set and summer offers extra heat whereas winter is cold so it may not set fast.
So, the above explanation is the correct answer.

Note:
Curd units quicker in warm summer than in winter due to the fact the bacteria need heat to turn the milk into curd. So, in the summertime, the temperature is hotter which helps the bacteria to double faster than in winters. That is why it takes greater time in cool weather for the curd to set compared to the summertime. In the summertime, the microorganisms’ deficiency goes quicker than in the winters.