For setting curd, a small amount of curd is added to warm milk. The microbes present in the curd help in setting if the temperature of the mixture remains approximately between 35°C to 40°C. But at places, where room temperature remains much below the range, the setting of curd becomes difficult.
i. Suggest a way to set curd in such a situation.
ii. Convert 40˚C into K.
iii. Which thermometer will you use to measure the temperature of the curd for this situation? Why?
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Answer:
Bacteria name is lactobacillus
Explanation:
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