Formation of curd in milk is called 'Fermentation'.
Curd is formed when milk is pasteurised and fermented by a combination of lactic acid bacteria and a protease.
its reaction is by certain bacteria (mainly lactobacillus )
Preporartion of soyabeen milk and its comparision with naturanl milk with respect to curd formation, effect of temperature and taste
The curd is the fat in the milk that sticks together. ------------------------------------------------------------------- I think it is the proteins rather than the fat that are responsible for the formation of curd - after all you can get fat free curd cheese.
curd is more acidic than milk .Because when milk is changed to curd it's pH value decreases due to the formation of lactic acid.
FOR DAILY LIFE EXAMPLE THE BEST EXAMPLE IS THAT: WHEN WE PUT CURD INTO MILK THE MILK ALSO CHANGES INTO CURd . THERE IS A COMBINATION REACTION BETWEEN THEM. SMALL AMOUNT OF CURD ADDED INTO MILK GIVES US BIG AMOUNT OF CURD. ANSARI AFIYA IQBAL AHMED. VIII C. St.JOSEPH's HIGH SCHOOL
s
it can make milk in to curd because it has a special chemical called lacto that changaes milk into curd
It is an endothermic reaction. It absorbs heat while freezing.
This experiment calls for the study of soybean milk compared to regular milk, and how temperature affects the formation of curds in the milk. The answers depend on the experiment and how closely it was monitored.
bacteria turns milk into curd.
Curd &milk are posine or not
Curd is better than milk because, the calcium and phosphorous contents of curd are more easily assimilated. Curd contains more vitamins than milk. During curd formation the lactose of milk is converted into lactic acid. There is some breakdown of protein increasing the non-protein nitrogen. The fat globules coalesce and distribute them selves on the top.curd is more easily digestible as it is already in broken form than milk.more acceptable by bodykeeps the body cool and relaxed.The bacteria present in curd make the skin soft and glowing.
Due to process fermentation of microorganism the milk turns into curd.