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 is the main acid found in curd. It is produced by the bacteria present during the fermentation process of milk to make curd.
yes Citric acid in milk products is only an additive from other sources; it is not a natural product of fermentation.
The pH of milk decreases when it turns into curd because the bacteria used in the fermentation process produce lactic acid as they consume the lactose in the milk. This accumulation of lactic acid lowers the pH of the milk, which helps in the coagulation of milk proteins to form curd.
curd ..which contains lactic acid is an organic acids and as a matter of fact..all organic acids are weak
curd contains lactic acid. I am not sure if any of these other acids are present.
Lactic acid is the main acid found in curd. It is produced by the bacteria present during the fermentation process of milk to make 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.
yes Citric acid in milk products is only an additive from other sources; it is not a natural product of fermentation.
The pH of milk decreases when it turns into curd because the bacteria used in the fermentation process produce lactic acid as they consume the lactose in the milk. This accumulation of lactic acid lowers the pH of the milk, which helps in the coagulation of milk proteins to form curd.
lactic acid -curd acetic acid -vinegar
curd ..which contains lactic acid is an organic acids and as a matter of fact..all organic acids are weak
Yes, curd (or yogurt) is more acidic than milk because it is produced by fermentation, which involves the conversion of lactose (milk sugar) into lactic acid by bacteria. This increase in acidity results in the characteristic tangy flavor of curd that is not present in milk.
no
Acetic Acid
curd contain lactic acid so acid concentration increases so acidity increases
Curd