0
What else can I help you with?
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..
What is the function of Calcium chloride in Cheese production?
Calcium chloride is used in cheese production to restore calcium levels in milk that has been pasteurized, which helps in proper curd formation. It also improves curd firmness and yield, resulting in a stronger, more cohesive curd for better cheese quality.
Name a thing which freezes in summer n melts in winter?
Such things do not exist.
What are some names of microorganisms?
viruses: for treatment of bacterial infection bacteria: for limiting the growth of other bacteria which might hurt our body. fungus,... all the microorganisms can be useful. you should just let them to be.
What effect changing the concentration of calcium ions has on the rate of coagulation of milk?
Rennin is an enzyme that converts the soluble milk protein caseinogen into the insoluble protein paracasein, producing the curd that can be processed into cheese or other milk products. Inorganic ions such as metal ions can act as cofactors. The ion may combine with either the enzyme or the substrate to reduce the activation energy. These ions are called activators. Activators are thought to make the enzyme substrate complex form more easily. For example, the action of amylase on starch is quicker in the presence of chloride ions. Calcium ions are required to activate the enzyme rennin. In this demonstration, calcium ion is removed by precipitating it as calcium citrate. In the tube containing the sodium citrate, calcium citrate forms as a precipitate. what effect changing the concentration of calcium ions has on the rate of coagulation of milk how calcium ions influece the activity of rennin in bringing about the coagulation of milk because it does
Why is curd not stored in copper vessel?
Curd is acidic and can react with the copper, causing it to dissolve into the food and potentially lead to copper toxicity. This can also affect the taste and quality of the curd. It is advised to store curd in containers made of non-reactive materials such as glass or ceramic.
Why is curd not kept in a copper container?
Copper can react with the acidic nature of curd, leading to the formation of toxins that may be harmful for consumption. It's best to store curd in containers made of glass, ceramic, or stainless steel to avoid this chemical reaction.
Why should curd and sour substances not be kept in brass and copper vessels?
all acids are sour in nature.curd,is made from milk which is slightly acidic in nature(as it contains lactic acid).we know that acids react easily with metals to give salt and hydrogen gas.when kept in copper or brass vessels,curd(and other acidic food items) reacts with copper and forms toxic compounds which may be unfit for human consumption,and may cause food poisoning.thus it is not advisable to keep curd and other acidic or sour food items in copper or brass vessels.
Why it is not advisable to store fruits or curd in copper vessels?
You should never cook fruits in an unlined copper pan because if it is an acidic fruit it can react with the copper and can cause poisoning. Copper is a reactive metal. Similarly, it is not wise to store foods in copper pans.
Why curd good to health?
Curd has a lot of protein. Not all people can tolerate dairy products, however.
Does silver react with curd?
Yes, silver can react with sulfur compounds present in foods like curd, leading to tarnishing or discoloration of the silver. It is best to avoid direct contact between silverware and acidic foods like curd to prevent any unwanted reactions. Regular cleaning and maintenance can help preserve the appearance of silver items.
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.
What happen when you put a calamansi juice in an evaporated milk?
curd is formed
Is curd a solid or a liquid?
Curd is a solid form of dairy product that is formed by coagulating milk proteins. It has a soft, slightly lumpy texture.
Does Curd contains citric acid?
yes Citric acid in milk products is only an additive from other sources; it is not a natural product of fermentation.
What is curd s and whey?
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.
How curd reacts with alluminium?
Curd or yogurt can react with aluminum to cause a chemical reaction that can result in the aluminum surface corroding or dissolving. This can release aluminum ions into the food or liquid stored in the container, which is not safe for consumption. It is best to avoid storing acidic foods like curd in aluminum containers to prevent this reaction.
