Why does milk long time set up with curd ? Give reasons?
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It shifts the pH of the fresh milk from 6 to alkaline so that in basic form it will not spoil easily. This milk takes a long time to set as curd because the lactic acid produced reacts with the baking soda.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.
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