what happens if excess of curd is added to milk?
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If excess of curd is added to the milk, it will have more number of bacteria called lactobacilli, present in it.
The development and recreation process of the lactobacilli bacterial will be at a high rate.
When the curd is formed under such a situation, it will have a sour taste.
The development and recreation process of the lactobacilli bacterial will be at a high rate.
When the curd is formed under such a situation, it will have a sour taste.
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Answer:
The starter culture, also known as the inoculum is added to curdle the milk. The lactobacillus is a gram-positive, anaerobic bacterium that converts lactose present in the milk to lactic acid and will digest the milk protein known as casein to make the curd.
Explanation:
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