Question

Under the guidance of your mother or an elder at home make arrangement for the formation of curd. Write your experience in the form of a paragraph. Also write the name of bacteria involved in formation of curd.

Answer 1

Curd is used almost every day at homes. For making curd at home, the milk needs to be warm in moderate weather, warmer in colder places and at room temperature in hot places. The curd is set by using one or two spoons of curd added to the milk, depending on the quantity of milk and the temperature.

The coagulation of milk was an interesting thing to watch and learn. I learnt that the curd was formed by the milk protein called casein, reacting to the acidity caused by the addition of curd and coagulating to form set curd.

The name of the bacteria used in curd formation is ‘Lactobacillus bacteria’.

Answer 2

Answer:

Materials required for curd making:-

• Milk
• Curd starter
• Pan with lid

The procedure of curd making:-

Milk is typically used to make curd. It is actually quite easy to make curd from milk. The following steps are involved:

1. Boiling milk

• The first step is to rinse a thick-bottomed pan with clean water.
• Then, add 12 liters, or roughly 2 cups, of whole milk.
• Milk should be heated on low to medium heat while the pan is still on the burner.
• Stir the milk once or twice while it warms up to prevent it from browning or burning from the bottom. Bring the milk to a boil.
• When the milk reaches a boil, it will foam and bubble.
• Even milk may be heated to a temperature between 185 and 204 degrees Fahrenheit (85 to 96 degrees Celsius). You can use a food temperature scale if you have one.
• Turn the heat off. To allow the milk to cool to room temperature, remove the pan and set it aside on the kitchen counter.
• All that is required is for the milk's temperature to drop until it reaches a warm state.
• Using your fingertips or a thermometer, you may determine if the milk has warmed up.
• You should feel warm rather than heated after dipping your little finger in the milk.
• Touching the pan is another method. The pan should feel warm, not hot when you touch it.

Setting curd

• Add 1 to 2 tablespoons of the curd starter to the heated milk at this point.
• 2 teaspoons might be added in the winter. While in the summer, one teaspoon suffices.
• Mix well using a spoon or a tiny wired whisk. The curd starter is easily blended into the milk using a little wired whisk.
• After that, transfer this mixture to a basin or a pan.
• For the curd to set, you can use terracotta or clay bowls, steel bowls, glass bowls, or even ceramic bowls.
• You may set the curd in the same pan that the milk was cooked in to reduce the amount of washing required.
• Put a cover on the pan or dish. Once the curd has been set, let it be at room temperature for 4 to 5 hours.
• You may also store for the night.
• The handmade curd will be lovely and well-set the next day.

The science behind the formation of curd:-

• Now, throughout this conversion process, an important chemical change takes place.
• Because the curd cannot be changed back into milk after it has been converted from milk to curd, this chemical change is irreversible.
• Fermentation is the process through which milk is transformed into curd.
• A kind of bacterium known as "lactobacillus" is found in curd.
• The lactobacillus multiplies within the milk when one spoon of curd (the precursor curd) is introduced.
• The two main kinds of proteins found in milk are whey and casein.
• When cheese is made from milk, the casein protein is present in the cheese portion, while the whey protein is present in the water portion. The globular form of milk protein is known as casein.
• The lactic acid bacteria and the milk's casein protein interact chemically throughout the fermentation process.
• Now, the milk's casein protein is denatured as a result of the lactic acid reaction.
• As a result, the globular protein's tertiary and quaternary structures are destroyed, and it becomes a fibrous protein (simple chain protein).
• The milk begins to have a thick texture thanks to this fibrous protein, and the protein also begins to coagulate.
• As a result, the milk is transformed into curd.

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