why does milk taste so on curdling?
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why does milk taste so on curdling?
answer-
Lactic acid causes the casein to curdle, or separate into lumps, and gives the milk a sour smell. ... After milk is poured into big vats, a “starter culture” of bacteria is added to convert the lactose into lactic acid. Then an enzyme called rennet is added to curdle the milk.
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Milk taste changes after curdling because.
Explaination:
When we add inoculum containing large no of microbes like lactobacillus acid bacteria.
It coagulates and partially digest the milk protein because inoculum contains millions of bacteria.
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