Biology, asked by lluikey75, 2 months ago

investory project on to study the effect of various temperature of milk on curd preparation​

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Answered by parveshsharma9464
1

These results showed that the retention of fat is dependent on relative rigidity and structure of network at cutting. Below 28°C, there will be less gel firmness before cutting, therefore, increase in temperature will increase the rate of curd firming at best gel will be formed at 35°C.

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