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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 else can I help you with?
Name a thing which freezes in summer n melts in winter?
Such things do not exist.
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.
What are products formed when copper react with curd?
When copper reacts with curd, no new products are formed, as curd does not have any specific chemical reaction with copper. However, the acidic nature of curd may cause the copper to corrode or tarnish, forming a greenish layer of copper carbonate or copper hydroxide on the surface of the copper.
Why is hard water a problem and why does adding sodium carbonate to hard water soften it?
Adding more ions to water does *not* soften the water. Passing the hard water across an ion exchange resin, where calcium (hardness) is exchanged for sodium... softens it.Hard water causes different problems around the home. See below...BathroomShowerheads and spray-nozzles can become blocked; they can even clog the small holes completely and reduce their efficiency. The bathtub and sink seem to be the places where there is a visible soap scum build up. Without proper treatment his build up is very difficult to remove and may require a lot of cleaners and many applications. Scale can clog pipes and can decrease the life of toilet flushing units.BathingBathing with soap in hard water leaves a film of sticky soap curd on the skin. The film may prevent removal of soil and bacteria. Soap curd interferes with the return of skin to its normal, slightly acid condition, and may lead to irritation. Soap curd on hair may make it dull, lifeless and difficult to manage. Similarly, the insoluble salts that get left behind from using regular shampoo in hard water tend to leave hair rougher and harder to detangle.LaunderingClothes washed in hard water often look dingy and feel harsh and scratchy. The hardness minerals combine with some soils to form insoluble salts, making them difficult to remove. Soil on clothes can introduce even more hardness minerals into the wash water. Continuous laundering in hard water can damage fibers and shorten the life of clothes by up to 40 percent.DishwashersWhen washing dishes, especially in a dishwasher, hard water may cause spotting and filming on your crockery. The minerals from hard water are released faster when it comes into contact with heat, causing an increase in the amount of spotting and filming that occurs. This problem is not a health risk, but it can be a nuisance to clean and reduce the quality of your crockery.Problems in Water Boiler Systems and PipeworkHard water also contributes to inefficient and costly operation of water-using appliances. Heated hard water forms a scale of calcium and magnesium minerals (limescale deposits) that can contribute to the inefficient operation or failure of water-using appliances. Pipes can become clogged with scale that reduces water flow and ultimately requires pipe replacement. Limescale has been known to increase energy bills by up to 25%.Conventional water-softening depends on an ion-exchange resin in which "hardness" ions trade places with the sodium ions that are electrostatically bound to the anionic functional groups of the polymeric resin - and softens it.
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.
Why do you think Curd sets faster in summer than in winter?
The bacteria (Lactobacillus) needs warmth to convert milk to curd. So the setting of curd is faster in summer.
Why do you think curd turns sour faster in summer than in winter?
Because it is a temperature dependent change.
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 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
Is formation of curd a natural or manmade change?
The formation of curd is a natural change because it involves a chemical reaction between lactic acid bacteria and milk, resulting in the coagulation of the milk proteins. This process occurs spontaneously without the need for human intervention.
Why does casein should be coverted to curd?
Casein in milk needs to be converted to curd, which is essentially coagulated casein protein, in order to make it easier to digest and for better nutrient absorption. Curd formation also helps in improving the texture and flavor of the milk. Additionally, curd contains beneficial probiotics that aid in digestion.
Name a thing which freezes in summer n melts in winter?
Such things do not exist.
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.
Why it is difficult to make curd in winter?
Because Curd Bacterias Cannot screw each other as its too cold and so no new bacterias are formed..howsthat007@yahoo.comCall Free Wordwidehttp://www.99discounts.com
How can you differentiate curd formation and proteolysis?
Curd formation is the process of coagulation of milk proteins by adding rennet or acid, leading to the separation of curds and whey. Proteolysis, on the other hand, is the breakdown of proteins into peptides and amino acids by enzymes like proteases, resulting in flavor development and texture changes in food products.
What is creamy curd?
creamy curd is curd that is creamy
Curd is more acidic than milk is this true?
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.
