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they put some kind of bacteria probably YEAST
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What is the difference between acid and rennet curds?
Acid curd-Is Lactic Acid or other organic acids cause precipitation of the milk protein casein as calcium caseinate to form and insoluble clot. The clot is hard and will not retract from the walls of the test tube. An acid curd is easily identified if the tube is inverted and the clot remains immobile. Rennet Curd-- Some organisms produce rennin, an enzyme that acts on casein to form paracasein, which in the presence of calcium ions is converted to calcium paracaseinate and form an insoluble clot. Unlike the acid curd, this is a soft semisolid clot that will flow slowly when the tube is tilted.
How do you test sour and bitter substances without tasting them?
There are a few different ways you could test for sour and bitter substances without tasting them. You could test for the presence of elements that make something sour or bitter for example.
How would you test milk on a milk chocolate bar?
how would you test for milk in a milk chocolate bar
How could you tell if the milk in your fridge is still safe to drink?
Check the best before date on it. If milk is kept after the best before date, chances are it's not as good. Also smell it to see if it smells sour or not. If it doesn't smell sour it's still good to drink. The next test is only if the milk itself looks kind of suspicious. Pour a little out on a teaspoon to see if it's consistent and doesn't have curds (or lumps) in it. If there's curds, throw it out.
What is phosphatase test in milk?
The phosphatase test in milk measures the amount of phosphatase enzyme in the milk. The phosphatase enzyme should be inactivated by pasteurisation. If the phosphatase test is not negative, there is a problem with pasteurisation or recontamination with unpasteurised milk.
Is SA chin open in test match with sour AV?
never
Preparation of soybean milk and its comparison with the natural milk with respect to curd formation effect of temperature etc?
Project on preparation soyabean milk and its comparison with the natural milkThis is to certify that Master Hiren P Patel ,A student of class XII of the Atomic Energy Central School, Roll No.: 07 session 2009-2010, has satisfactorily completed the required chemistry project work as per the syllabus of Standard XII in the laboratory of the school.Date: Chemistry Teacher(Mr.R K Sawhney)Principal's Signature External examiner's SignatureI selected this project as a part of my studies, titled "PREAPARATION OF SOYABEAN MILK AND ITS COMPARISION WITH NATURAL MILK".As a gratitude, I convey my sincere thanks to Mr.R K Sawhney and Lab. Assistant Smt. Raksha Pandya who was the constant guide during the period of study and without whose help it would not have been possible for us to complete this project.HIREN P PATELXII-B (SCIENCE)2009-2010Project 55:Aim:Preparation of soya bean milk and its comparison with the natural milk with respect to curd formation, effect of temperature and taste.Theory:Natural milk is an opaque white fluid secreted by the mammary glands of female mammal.The main constituents of natural milk are proteins, carbohydrates, minerals, vitamins, fats and water and are a complete balanced diet.Fresh milk is sweetish in taste.However, when it is kept for a long time at a temperature of 35 ± 50C it becomes sour because of bacteria present in air.These bacteria convert lactose of milk starts separating out as a precipitate.When the acidity in milk is sufficient and temperature is around 360C, it forms semi-solid mass, called curd.Soya bean milk is made from soya beans.It resembles natural milk.The main constituents of soya bean milk are proteins, carbohydrates, fats, minerals and vitamins.It is prepared by keeping soya beans dipped in water for sometime.The swollen soya beans are then crushed to a paste which is then mixed with water.The solution is filtered and filtrate is soya bean milk.Materials required:Beakers, pestle and mortar, measuring cylinder, glass-rod, tripod-stand, thermometer, muslin cloth, burner.Soya beans, buffalo milk, fresh curd, distilled water.Procedure:Soak about 100 g of soya beans in sufficient amount of water for 24 hours.Take out swollen soya beans and grind them to a very fine paste with a pestle-mortar.Add about 250 ml of water to this paste and filter it through a muslin cloth.Clear white filtrate is soya bean milk.Compare its taste with buffalo milk.Take 50 ml of buffalo milk in three beakers and heat the beakers to 300, 400 and 500 C respectively.Add spoonful curd to each of the beakers and leave the beakers undisturbed for 8 hours and curd is ready.Similarly, take 50 ml of soya bean milk in three other beakers and heat the beakers to 300,400 and 500 C respectively.Add 1 spoonful curd to each of these beakers. Leave the beakers4 undisturbed for 8 hours and curd is formed.Type of milkBeaker noTemperatureQuality of curdTaste of curdBuffalo milk1300C2400C3500C4300CSoya bean milk5400C6500CResult: For buffalo milk, the best temperature for the formation of good quality and tasty curd is… oC and for soya bean milk, it is …. oC.
How much milk does a pregnant woman have to drink to pass a drug test?
Milk will not help you pass a drug test.
Does skim milk test positive with the benedict's test?
yes
Is glue from milk a fair test?
Proper glue from milk is impossible.
How can you test pH in milk. Is litmus paper sufficient?
we can test pH in milk by pH meter.No litmus paper is not sufficiet.
How do you test milk products?
you smell it
