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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.
Is Change of milk into curd exothermic or endothermic?
It is an endothermic reaction. It absorbs heat while freezing.
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
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.
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.
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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Does milk is converted into curd by the activity of micro organisms?
Yes, milk is converted into curd through a process called fermentation, in which specific bacteria, such as Lactobacillus, convert lactose (milk sugar) into lactic acid. This causes the milk proteins to coagulate and thicken, resulting in the formation of curd.
Is formation of curd a chemical change or a physical change?
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.
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.
Which organisms turn milk into curd?
bacteria turns milk into curd.
Preparation of soyabean milk and its comparison with natural milk with respect to curd formation effect of tempertature?
This experiment calls for the study of soybean milk compared to regular milk, and how temperature affects the formation of curds in the milk. The answers depend on the experiment and how closely it was monitored.
Does combination of milk and curd cause food poisoning?
Curd &milk are posine or not
