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Give reason:it is difficult to set curd in winter.

Dear Student,

Lactobacillus is the bacteria that is responsible for setting of curd. The temperature range at which this bacteria is most active lies between 30-40oC. In winters as the temperature decreases, the activity of this bacteria also decreases. This is the reason why setting of curd takes long time in winters.

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this is because the bacteria found in forming curd ie lactobacillus are difficult to be found in winter as they cannot survive in such conditions as are found only in summers.
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It is because the bacteria lactobacillus can easily attack in hot and humid climate but not in winter season. This is only the reason for the same.
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