just do it...Nike
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.
its a chemical bacteria called lactobacillus
Yes, the microorganisms produce lactic acid. Milk curdles in the presence of an acid.
You taste lactic acid when the milk becomes sour. Acids, in general, sour.
We put curd, vinegar, lemon juice etc in milk it contains lactobecillus bacteria which starts multiplying and then milk is also converted in curd.
they put some kind of bacteria probably YEAST
Entropy is just a measure of the disorder of a sibstance... I prefer to think of it as more chaotic or less... gases have higher chaos... solids the least... To answer your question, curd is a lot thicker than milk.... So it's entropy should be more stable... ie entropy decreases....
it can make milk in to curd because it has a special chemical called lacto that changaes milk into curd
Lactobacillus casei is the bacterium present in curd. It produces lactic acid, which in turn reduces the pH and coagulates milk proteins (primarily casein) forming curd.
bacteria turns milk into curd.
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.
Curd &milk are posine or not