Question

7. Vivek has 3 cups of milk 1) Very hot 2) Moderate hot 3) Cold
TA
milk when he add buttermilk to each cup which cup of milk is
in or
buttermilk to cao
changed into curd after few hours ? Why ?

Answer 1

Answer:

2-Moderate hot cup of milk is converted to curd.

With the assistance of the Lactobacillus bacteria, milk is transformed into curd. These bacteria turn the milk's lactose into lactic acid. Curd is created when the milk protein casein coagulates in the presence of lactic acid.

Temperature affects how long it takes milk to curd up to its full potential. The time it takes for the curd to set will be 4 to 7 hours in a warm, hot, and humid area. In contrast, the time required in a cool or cold climate might range from 8 to 12 hours.

Milk is more difficult to digest than curd, which also keeps you fuller for longer. Curd, which is rich in beneficial bacteria, aids in digestive system cleaning.

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Answer 2

Answer: If Vivek adds buttermilk into the cold cup of milk, it is likely to change into curd after a few hours because the bacteria in the buttermilk can thrive and multiply more easily in the cold milk. The hot milk would probably be too hot for the bacteria to survive and multiply, while the moderate hot milk may not be cold enough for the bacteria to thrive, so it may not turn into curd.

Explanation: The other possibility is that the moderate hot milk may turn into curd, but it may take longer for the process to occur because the bacteria in the buttermilk may not be able to thrive and multiply as easily in the warm milk. The optimal temperature for most bacteria to grow and multiply is between 40-140 degrees Fahrenheit (4-60 degrees Celsius). Milk that is too hot or too cold may not be suitable for the bacteria to survive and multiply, which can slow down or prevent the curdling process.

It is also important to note that the pH of the milk can affect whether or not it will turn into curd. Milk is naturally slightly acidic, with a pH of around 6.6. The acidity of the milk can be affected by factors such as the type of bacteria present, the presence of other substances (such as buttermilk), and the temperature of the milk. In general, milk that is more acidic is more likely to turn into curd.

Learn more about the changes in milk when making curd here- https://brainly.in/question/6378071

Learn more Lactobacillus bacteria here - https://brainly.in/question/4238694

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