Why does curd turn soft in summer than in winter?

Curd turns soft in summer due to higher temperatures that promote the activity of bacteria responsible for fermentation. Warmer conditions accelerate the fermentation process, leading to a faster production of lactic acid, which can result in a softer texture. In contrast, cooler temperatures in winter slow down bacterial activity, allowing the curd to maintain a firmer consistency. Additionally, humidity levels in summer can also contribute to a softer curd.