Lactose sugar of milk is converted into Lactic acid by

✅Explanation:
Lactobacillus species are lactic acid bacteria (LAB) that are well-known for their ability to ferment lactose (milk sugar) into lactic acid. This process is essential in the production of various dairy products, including yogurt, cheese, and buttermilk. The lactic acid produced contributes to the tangy flavor and acts as a preservative.

🔑Key Points:
-Curd is produced by involving lactic acid fermentation.
-When we add lactic acid bacteria to ferment the milk, the bacteria begin to multiply.
– At the same time, the lactic acid produced causes the protein in the milk to bind together in a network that thickens the milk as well as creates various aroma elements.
-Once the lactic acid bacteria is added to the milk, time and temperature will do the rest.
-When the fermentation is complete, the milk will have turned into a much thicker product and the taste will be different, often it becomes stronger and more tart.
🛑Additional Information 
-Lactic acid bacteria are a group of ‘friendly’ bacteria that are good at consuming the sugar in milk (lactose) and converting it into lactic acid and other components.
-Lactic acid bacteria change both the flavor and texture of the milk and thereby turn it into a completely different product.