Question

Explain the formation of curd from the milk?

Answer 1

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.Curdsare a dairy product obtained bycurdling(coagulating) milk with rennet or an edible acidic substance such as lemon juice or vinegar, and then draining off the liquid portion (called whey). Also natural souring by lactic acid bacteria or yeast leads tocurdling(sour milk cheese).The increased acidity causes the milk proteins (casein) to tangle into solid masses, orcurds.


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Answer 2

Answer:

Curd is a dairy product. Curd is obtained by coagulating milk in the process which is known as curdling.

Explanation:

The coagulation of milk can be caused by adding any acidic edible substance like lemon juice, vinegar. Then, curd is ready for coagulation.

• Curd is a fermented milk product which is formed by fermentation of milk by Lactic Acid bacteria into Lactic acid.
• Milk composed of globular proteins known as casein.  The chemical reaction between the lactic acid bacteria and casein results curd.
• The bacteria is used enzymes to produce energy (ATP) from lactose during fermentation.  Lactic acid is the byproduct of ATP production.
• Lactic acid denatures the globular proteins present in the milk. Hence, the globular proteins are converted into fibrous proteins because denaturation destroys the tertiary and quaternary structures of proteins.

Thus, a thick texture to the milk is obtained due to coagulation of the proteins.

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