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Bacteria responsible for preparation of dahi (curd)

Bacteria responsible for preparation of dahi (curd) Correct Answer Streptococcus lactis

Bacteria responsible for the preparation of dahi (curd) is Streptococcus lactis.
Curd may contain a wide variety of bacteria like Lactobacillus acidophilus, Lactococcus lactis, Lactococcus lactiscremoris etc, whereas yogurt contains Streptococcus thermophillus and Lactobacillus bulgaricus.
It is added to milk, the bacterium uses enzymes to produce energy molecules (ATP), from lactose. The byproduct of ATP energy production is lactic acid. The lactic acid produced by the bacterium curdles the milk, which then separates to form curds that are used to produce cheese.

Related Questions

In the following question below some statements are given followed by some conclusions. Taking the given statements to be true even if they seem to be at variance from commonly known facts, read all the conclusions and then decide which of the given conclusions logically follows the given statements. Statements: A few bread is butter. Some curd are butter. No curd is cheese. Conclusions: I. Some butter are not cheese. II. Some bread are curd. III. Some bread are cheese. IV. All butter are curd. 
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A pot contains 60 litres of curd, from the pot, 12 litres of curd was taken out and replaced by an equal amount of water. If again 12 litres of newly formed mixture is taken out of the pot and 12 litres water is added, what is the quantity of curd left in the pot?
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Curd tension of dahi
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