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Acid in curd?!
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953 Aufrufe14Likes35health_with_ravleenOriginalveröffentlichung: 2026-05-25

A study published in the Indian Journal of Medical Research found that lactic acid bacteria in homemade curd reach peak abundance around 12 hours after fermentation begins at room temperature, after which bacterial activity declines as the environment becomes increasingly acidic due to continued acid production, eventually becoming inhospitable to the bacteria themselves.

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