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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 are some evidences that a chemical change occur?
Some physical signs are color change, bubbling, and rapid temperature reduction.
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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How do the curd taste?
depends on the temperature the curd is prepared but generally curd tastes sour.
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.
Why is curd kept at room temperature to settle?
It is kept at room temperature because the bacteria present in the curd starts reacting at room temperature.
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.
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.
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.
Which statements best describes the formation of diamonds?
The statement that best describes the formation of diamonds could be "Diamonds are formed by pressure, weight, and high temperature of overlying rocks."
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..
Why curd is better than milk?
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.
