what is the role of bacteria in curd formation
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Hii..
The increased acidity causes the milk proteins (casein) to tangle into solid masses, or curds. Milk that has been left to sour (raw milk alone or pasteurized milk with added lactic acidbacteria) will also naturally producecurds, and sour milk cheeses are produced this way.
In this lactobacillus is a bacteria.The lactobacillus help to make curd. It convert milk into curd.When milk is added the day after it changes..
Hope it help you
The increased acidity causes the milk proteins (casein) to tangle into solid masses, or curds. Milk that has been left to sour (raw milk alone or pasteurized milk with added lactic acidbacteria) will also naturally producecurds, and sour milk cheeses are produced this way.
In this lactobacillus is a bacteria.The lactobacillus help to make curd. It convert milk into curd.When milk is added the day after it changes..
Hope it help you
Answered by
2
Hello friend, here is your answer.
Curd and cheese formation - Lactobacillus is a bacterium that helps in the formation of curd. At a favorable temperature, it multiplies in milk and converts it into curd. Some bacteria and fungi are also involved in the making of cheese. Due to presence of lactic acid the taste of the curd is sour.
Hope it helps you
With regards@
Tanisha
Curd and cheese formation - Lactobacillus is a bacterium that helps in the formation of curd. At a favorable temperature, it multiplies in milk and converts it into curd. Some bacteria and fungi are also involved in the making of cheese. Due to presence of lactic acid the taste of the curd is sour.
Hope it helps you
With regards@
Tanisha
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