Why do we add a little curd to warm milk to set curd for the next day
Answers
Answer:
Curd contains bacteria Lactobacillus which is added to warm milk to make more curd. This bacteria need suitable temperature for its growth and multiplication that is why warm milk is used. Curd is formed by the chemical reaction between bacteria and milk protein. Due to this reaction milk start coagulating and new curd is obtained.
Answer:
We add a little 'curd' to 'warm milk' to 'set curd' for the next day, to introduce the Lactobacillus bacteria with the curd into the milk which has a warm temperature to turn the milk into curd.
Explanation:
Curd is made out of milk, by the action of the bacteria Lactobacillus. A 'Gram-positive', 'facultative anaerobic', and rod-shaped bacteria, Lactobacillus bulgaris is used in starter culture to ferment the milk sugar lactose into lactic acid.
This 'increase' in 'lactic acid' concentration decreases the pH of the milk, causing it to clot and form the soft gel-like consistency which is characteristic to curd.
For this fermentation process, a certain warm temperature of 400 or more is required. This is why we add a little curd to warm milk to set curd for the next day, to introduce the Lactobacillus bacteria with the curd into the milk which has a warm temperature to turn the milk into curd.