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The conversion of milk into curd is facilitated by bacteria, specifically lactic acid bacteria. These bacteria ferment the lactose sugar in milk into lactic acid, which acts on the milk proteins to produce curd.
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3 6 18 149 602 15057
...850, 849, 841, 814, 750, 688
A-5, A, 35, 52, 78, 115
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210, 140, 105, 84, 70, 63, 52.5
76, 93, 112, 136, 156, 181
