If you mean milk curd, there are curds with fat and curds without. I think it would be more appropriately categorized as a dairy product.
If you mean curd as in Lemon Curd, it's mostly sugar and egg yolks.
no ........casien is present in milk
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 is the main acid found in curd. It is produced by the bacteria present during the fermentation process of milk to make curd.
curd contains lactic acid. I am not sure if any of these other acids are present.
Curd is the solid part of coagulated milk formed during the cheese-making process, while whey is the liquid part that remains. Curd is rich in proteins and fats, and whey contains water, lactose, vitamins, and minerals. Both curd and whey can be used in cooking and baking.
It is kept at room temperature because the bacteria present in the curd starts reacting at room temperature.
Yes, curd contains nitrogen and potassium. Nitrogen is found in the form of protein in curd, while potassium is a mineral that is naturally present in milk, which is used to make curd. Both of these nutrients play important roles in the body.
The lactic acid is present; also fatty acids and aminoacids.
fats
Generally fats present in plants are in the form of oils; canola, sunflower seed, etc.
The bacteria present in curd are primarily Gram-positive bacteria. These include species like Lactobacillus acidophilus and Streptococcus thermophilus. Gram-negative bacteria are not typically found in curd as the fermentation process favors the growth of Gram-positive bacteria.
creamy curd is curd that is creamy