take one or two drops of butter milk on a slide and spread it. heat the slide slightly on a lamp (3-4seconds). Add a few drops of crystal violet and leave it for 30 to 60 second. then wash the slide gently with water. observe the slide under the compound microscope.
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Milk is converted into curd or yogurt by the process of fermentation. Milk consists of globular proteins called casein. The curd forms because of the chemical reaction between the lactic acid bacteria and casein. During fermentation, the bacteria use enzymes to produce energy (ATP) from lactose. The byproduct of ATP production is lactic acid. Lactic acid acts on the globular proteins present in the milk and denatures them. This denaturation destroys the tertiary and quaternary structures of proteins and the globular proteins are converted into fibrous proteins thus giving a thick texture to the milk due to coagulation of the proteins.
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