Question

At places where room temperature remain much below the range setting of curd becomes difficult. Suggest a way to set a curd

Answer 1

A way to set a curd is as follows -

• The bacteria which turns the milk into the curd can survive and perform their work,in the temperature range of 35°C to 40°C.

• Now,if the environmental temperature is below than the range of 35°C to 40°C,then we will face difficulties.

• In this situation,we can heat the milk to raise it's temperature to 50°C (maximum 50°C,more than 50°C is also intolerable for bacteria).

• And,in that warm milk we can add adequate amount of curd (more than normal amount) to start the curd setting process.

• Now,we also need to place the warm milk and curd mixture in a heat insulation environment,in order to retain the temperature of the milk during the curd setting process.

Answer 2

Setting curd:

• The curd is a fermented milk.
• If a milk is at low temperature, warm the milk and mix small quantity of curd with the milk.
• Milk has a protein called casein. The lactobacillus during curd formation undergoes fermentation and it produces lactic acid.
• The reaction between casein and lactic acid forms curd.
• The bacteria works only at 30-40 degrees centigrade and die at 70 degree centigrade.
• When milk and curd mixes, the lactobacillus undergoes fermentation and forms curd.