Lactic Acid (2-hydroxypropanoic acid) CH3CH(OH)COOH.
It exhibits chirality about carbon no. 2.
The lactic acid is present; also fatty acids and aminoacids.
curd contains lactic acid. I am not sure if any of these other acids are present.
Lactic Acid.
A protein called casein, present in milk, forms a coagulum in the presence of an acid. This may result from the splitting of some of the phosphate that had been esterified to the casein and also from some proteolysis of peptide bonds in the casein molecules.
curd ..which contains lactic acid is an organic acids and as a matter of fact..all organic acids are weak
yes Citric acid in milk products is only an additive from other sources; it is not a natural product of fermentation.
curd contains lactic acid. I am not sure if any of these other acids are present.
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.
Lactic Acid.
A protein called casein, present in milk, forms a coagulum in the presence of an acid. This may result from the splitting of some of the phosphate that had been esterified to the casein and also from some proteolysis of peptide bonds in the casein molecules.
Curd contains lactic acid (2-hydroxypropanoic acid) CH3CH(OH)COOH. Vinegar contains acetic acid (ethanoic acid) CH3COOH
no
Acetic Acid
curd ..which contains lactic acid is an organic acids and as a matter of fact..all organic acids are weak
curd contain lactic acid so acid concentration increases so acidity increases
yes Citric acid in milk products is only an additive from other sources; it is not a natural product of fermentation.
Curd
no ........casien is present in milk