Curd. Micro organisms such as lactic acid bacteria (LAB) grow in milk and convert it to curd. During growth, the LAB produce acids that coagulate and partially digest the milk proteins. A small amount of curd added to the fresh milk as inoculum or starter contain millions of LAB, which at suitable temperatures multiply, thus converting milk into curd, which also improves its nutritional quality by increasing vitamin B₁₂. In our stomach too, the LAB play very beneficial role in checking disease causing microbes.