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Rennin deactivate the casein micelles in milk, causing a distinct separation of curd protein (solid) and whey protein (liquid).
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∙ 12y ago
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∙ 9y agoThe name of the bacteria is lactobacillus. The presence of lactic acid bacteria causes milk to curd. The chemical reactions between the bacteria and casein results in curdling.
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∙ 12y agoLactobacillus
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∙ 13y agoRennin
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∙ 11y agorennet
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∙ 12y agonitrate
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What is the process of converting milk into curd?
We put curd, vinegar, lemon juice etc in milk it contains lactobecillus bacteria which starts multiplying and then milk is also converted in curd.
Two bacteria are helpful to humans?
lactobacillus converts milk to curd and E.coli for genetic engineering hope this was helpful
Why milk turning into curd is a chemical change?
because it is irreversible and it has a new substance
What can you make with a curd?
Curd or coagulated milk; is used to make cheese.
Since milk is converted to curd by micro organisms can you consider milk as a living organism?
The micro organism is acting on the milk to cause the change. That does not make milk a living organism, so no you can't.
Which organisms turn milk into curd?
bacteria turns milk into curd.
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.
What change is the conversion of milk to curd?
This is a chemical change.
Why curd is added to warm milk?
because of a bacteria called casein
What happens when you make curd from milk?
its a chemical bacteria called lactobacillus
Is cheese a bacteria?
No, it is primary made of milk curd, but it contains several types of beneficial bacteria.
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.
Why do you think Curd sets faster in summer than in winter?
The bacteria (Lactobacillus) needs warmth to convert milk to curd. So the setting of curd is faster in summer.
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!
Why formation of curd takes more time in winter than in summer?
the curd turn sour due to the reason that the bacteria lactobacillus which is present in curd produce waste or secondary products which turn curd in sour taste, now in summer this phenomena occur with higher speed as the bacteria get its favabourable or optimum temprature to grow..
What yogurt is called in Telugu?
Yogurt/Yogourt/Yoghurt/Yoghourt means Perugu పెరుగు in Telugu.Yogurt is nothing but Curd in English. Lactobacillus bacteria and Streptococcus bacteria causes fermentation of milk turning it into curd.
