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Why formation of curd takes more time in winter than in summer?
Wiki User
∙ 13y ago
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..
Wiki User
∙ 6y ago
Wiki User
∙ 9y agoCurds spoil faster in summer is because of the heat. When it is hot, bacteria grow more quickly, causing milk or milk byproducts to spoil more quickly. In the summer, milk will spoil in about 6 to 8 hours if it is in a warm environment. In winter, it can take up to 12 hours for milk to curdle.
Wiki User
∙ 15y agobecause in summer,the temperature is higher,which is one of the key needs of microbial growth.Hence,bacteria such as Lactobacilli and streptococci keep growing even after the curd is formed and finally,turn the curd sour.
Wiki User
∙ 13y agothe formasion of lactobacillus increases due to the increase in temperature.(the) bacteria can grow better in summer/heat this is also why we keep food refrigeated .this is why formation of curd takes more time in winter than in summer.
Wiki User
∙ 12y agothe bacteria needs warmth to turn the milk into curd.so in summer the temperature is hot which helps the bacteria to multiply faster which helps them to change the milk into curd.but in winter the temperature is not warm and favourable that's why it takes more time in winter than in summer.
Wiki User
∙ 10y agoBecause the lactobacillus takes accurate temperature so the growth of this microorganism bacomes faster
Wiki User
∙ 11y agolemon
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Name a thing which freezes in summer n melts in winter?
Such things do not exist.
What are products formed when copper react with curd?
It will form a toxic product
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.
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 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.
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.
Name a thing which freezes in summer n melts in winter?
Such things do not exist.
Curd is more acidic than milk is this true?
curd is more acidic than milk .Because when milk is changed to curd it's pH value decreases due to the formation of lactic acid.
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
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
Give information about preparation of soyabean milk and its comparision with the natural milk with respect to curd formation effect of temperature and taste?
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Why curd is better than milk?
Curd is better than milk because, the calcium and phosphorous contents of curd are more easily assimilated. Curd contains more vitamins than milk. During curd formation the lactose of milk is converted into lactic acid. There is some breakdown of protein increasing the non-protein nitrogen. The fat globules coalesce and distribute them selves on the top.curd is more easily digestible as it is already in broken form than milk.more acceptable by bodykeeps the body cool and relaxed.The bacteria present in curd make the skin soft and glowing.
What is creamy curd?
creamy curd is curd that is creamy
What is the white edible portion of cauliflower called?
It is the head, you can also find green, yellow(cheddar) and purple varieties.
