Is acetic acid in curd?

Curd (yogurt) contains small amounts of acetic acid produced by bacteria during fermentation, though lactic acid is the predominant acid present. During the fermentation process, various bacteria including some acetobacter species can produce acetic acid alongside lactic acid. However, the acetic acid content is much lower than the lactic acid content. The primary bacteria in most yogurt cultures produce lactic acid, which gives curd its characteristic tangy flavor and thick texture, while acetic acid contributes minimally to the overall flavor profile.