It may be possible, as sporlac contains Lactobacillus spores, they are same as the fermented milk has, will give it a reality check in a curd Maker machine and return with the answer.
Your question has ignited curiosity!
This is a chemical change.
yes!
no change
The process of milk turning into curd is a chemical change because it involves the fermentation of lactose by bacteria present in the curd culture. This fermentation process causes a change in the chemical composition of the milk, leading to the formation of curd through the breakdown of lactose into lactic acid.
It is an endothermic reaction. It absorbs heat while freezing.
To change into curd; to coagulate; as, rennet causes milk to curdle., To thicken; to congeal., To change into curd; to cause to coagulate., To congeal or thicken.
bacteria turns milk into curd.
Curd &milk are posine or not
Setting of curd is a chemical change b'coz when lactobacillus bacteria comes in contact of milk they convert the milk to curd due to some biochemical reasons.
Due to process fermentation of microorganism the milk turns into curd.
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.
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.