why formation of curd and the formation of cheese from milk are differ from each other
Answers
Answer:The process of preparing curd is called curdling. Curd is prepared by curdling milk. A tsp. of curd is mixed to milk that is heated and cooled to 30 to 40 degrees C. Sometimes sour vinegar or lime juice is used. Curd has lactobacillus. This bacteria doubles itself in a few hours, in 30 to 40 degrees C temperature. It changes milk to curd. While curd is formed quickly in warm temperatures, it take a longer time during cold season. Along with the solid curd, there is some water. Both these have proteins. This curd can be had with sugar or salt
Cheese Cheese and paneer are milk products. Cheese is derived out of curdling milk and separating the water. The solidified matter is made in to pieces and preserved in 38 degrees C, for 45 minutes. This warmth produces acid. The pieces are hardened with this. There are three types of cheese. If there is 50-80 per cent water, it is considered soft cheese, 45 per cent water is called semi-hard cheese and less than 40 per cent water is called hard cheese. This is also called 'junnu.' This is another kind of paneer. This is a commercial product and used in many recipes. Abroad this is called cottage cheese. This is heated at 200 degrees F. Acid is used for solidifying.
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