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Why curd is added while making idle and bhatura?
Yogurt (curd) is added to idli and bhatura batter as a fermenting agent. The bacteria in the curd help in the fermentation process, which creates a light and fluffy texture in idlis and bhaturas. This also helps in making the final dish more digestible.
Which type of bacteria are present in curd either gram plus ve or gram -ve bacteria?
The bacteria present in curd are primarily Gram-positive bacteria. These include species like Lactobacillus acidophilus and Streptococcus thermophilus. Gram-negative bacteria are not typically found in curd as the fermentation process favors the growth of Gram-positive bacteria.
Do bacteria help in the making of exotoxins?
no.
Which bacteria helps milk to change into curd?
Rennin deactivate the casein micelles in milk, causing a distinct separation of curd protein (solid) and whey protein (liquid).
What is the role of microorganism in the making of curd?
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Why curd is added while making idle and bhatura?
Yogurt (curd) is added to idli and bhatura batter as a fermenting agent. The bacteria in the curd help in the fermentation process, which creates a light and fluffy texture in idlis and bhaturas. This also helps in making the final dish more digestible.
Which organisms turn milk into curd?
bacteria turns milk into curd.
Which type of bacteria are present in curd either gram plus ve or gram -ve bacteria?
The bacteria present in curd are primarily Gram-positive bacteria. These include species like Lactobacillus acidophilus and Streptococcus thermophilus. Gram-negative bacteria are not typically found in curd as the fermentation process favors the growth of Gram-positive bacteria.
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.
Why does curd become sour if it is not transferred to cool place after it is set?
Curd contains live bacteria that continue to ferment the milk sugars even after it has set. If the curd is not transferred to a cool place, the bacteria will continue to multiply and produce more lactic acid, causing the curd to become increasingly sour.
Why curd is added while making idlis and bhaturas?
Curd is added while making idli and bhatura dough as curd contains Lactobacillus bacteria that undergoes anaerobic respiration and in this process it acts on sugar of the flour and releases carbon dioxide gas, this gas make the dough rise and when baked or fried gas escapes leaving the idli or bhatura soft and spongy.
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.
What do you produce when you use bacteria that uses lactic acid?
curd
Do bacteria help in the making of exotoxins?
no.
Is cheese a bacteria?
No, it is primary made of milk curd, but it contains several types of beneficial bacteria.
Why do the bacteria can live without man but man cnt live without bacteria?
because the bacterias does not feed on us. But without them we cannot get food, there will not be any decomposition in our surroundings. For example in the matter of foo we can take the example of curd. for making curd, first we need milk but after taking the milk for converting it into curd there must be the micro organism yeast. so we humans cannot live without the bacterias
What is the acid found in curd?
Lactic acid is the main acid found in curd. It is produced by the bacteria present during the fermentation process of milk to make curd.
