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Why milk turning into curd is a chemical change?
because it is irreversible and it has a new substance
How do the curd taste?
depends on the temperature the curd is prepared but generally curd tastes sour.
Project on preparation soyabean milk and its comparison with the natural milk with respect to curd formation effect of temperature?
Temperature is a key factor in curd formation in both soybean and animal milk. Proper temperature has more to do with the optimum temperature for the bacteria strain used than the growing medium, such as the type of milk.
Why do you think curd turns sour faster in summers than in winters?
Because it is a temperature dependent change.
What can you make with a curd?
Curd or coagulated milk; is used to make cheese.
What is the difference in preparation of soyabean milk in comparison with the natural milk with respect to curd formation effect of temperature and taste?
Preporartion of soyabeen milk and its comparision with naturanl milk with respect to curd formation, effect of temperature and taste
Give information about preparation of soyabean milk and its comparision with the natural milk with respect to curd formation effect of temperature and taste?
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Formation of curd from milk is which reaction?
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.
Explain why curd forms when milk sours?
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.
Is formation of curd a chemical change or a physical change?
Setting of curd is a chemical change b'coz when lactobacillus bacteria comes in contact of milk they convert the milk to curd due to some biochemical reasons.
The natural resource of lactic acid?
Curd
Curd is more acidic than milk is this true?
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.
Preparation of soyabean milk and its comparison with natural milk with respect to curd formation effect of tempertature?
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.
What change is the conversion of milk to curd?
This is a chemical change.
What is the meaning of curdle?
To change into curd; to coagulate; as, rennet causes milk to curdle., To thicken; to congeal., To change into curd; to cause to coagulate., To congeal or thicken.
If pH of milk is 6 then what will be the pH of curd?
no change
Is setting of curd into milk a chemical change?
yes!
