How does curd being set? Is this change reversible
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We add a small amount of curd to mild warm milk to set curd. The curd is added as culture/seed which already contains lactobacillus bacteria that multiply to turn milk in curd. We warm the milk to provide optimum temperature for bacteria to grow and multiply.
When bacteria turns lactose of milk in lactic acid (process called fermentation, as it happens in absence of oxygen)
the milk turns acidic due to presence of lactic acid. This acidification of milk causes coagulation of protein present in milk which makes protein loose it's structure resulting in setting of milk in curd. This process is called curdling hence the name curd.
It is irreversible
When bacteria turns lactose of milk in lactic acid (process called fermentation, as it happens in absence of oxygen)
the milk turns acidic due to presence of lactic acid. This acidification of milk causes coagulation of protein present in milk which makes protein loose it's structure resulting in setting of milk in curd. This process is called curdling hence the name curd.
It is irreversible
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Answer:
A small quantity of curd is added to warm milk. The milk is stirred and is set aside undisturbed for a few hours at a warm place. Curd formed from milk cannot be changed into milk again. So, this an irreversible (cannot be reversed) change.
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