how does bacterium Lactobacillus help in curd formation
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Hey guys this is your answer
Lactobacillus is a genus of bacteria which can convert sugars into lactic acid by means of fermentation. Milk contains a sugar called lactose, a disaccharide (compound sugar) made by the glycosidic bonding between glucose and galactose (monosaccharides). When pasteurized milk is heated to a temperature of 30-40 °C, or even at room temperature or refrigerator temperature, and a small amount of old curd or whey added to it, the lactobacillus in that curd or whey sample starts to grow. These convert the lactose into lactic acid, which imparts the sour taste to curd.
Lactobacillus is a genus of bacteria which can convert sugars into lactic acid by means of fermentation. Milk contains a sugar called lactose, a disaccharide (compound sugar) made by the glycosidic bonding between glucose and galactose (monosaccharides). When pasteurized milk is heated to a temperature of 30-40 °C, or even at room temperature or refrigerator temperature, and a small amount of old curd or whey added to it, the lactobacillus in that curd or whey sample starts to grow. These convert the lactose into lactic acid, which imparts the sour taste to curd.
Answered by
32
Hio....
Curd is made from milk which tastes sweet.
When a culture of lactobacillus bacteria is added to the milk then the bacteria acts upon the milk to make it sour. It takes about a day to form curd at room temperature. It does the process of fermentation i.e conversation of sugar into acid. By this process the lactic acid is formed which turns milk slightly acidic. The lactic acid which is made from lactose is responsible for the consistency and sour taste of the curd....
Hope it is clear enough to understand and helpful.... ^_^
#BeCurious
Curd is made from milk which tastes sweet.
When a culture of lactobacillus bacteria is added to the milk then the bacteria acts upon the milk to make it sour. It takes about a day to form curd at room temperature. It does the process of fermentation i.e conversation of sugar into acid. By this process the lactic acid is formed which turns milk slightly acidic. The lactic acid which is made from lactose is responsible for the consistency and sour taste of the curd....
Hope it is clear enough to understand and helpful.... ^_^
#BeCurious
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