Why in winter the milk is slightly warmed before a little curd is added to it? Also why is milk used at the room temperature for setting curd in summer?
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In summer the room temperature is higher then that in summer . this higher room temperature of summer is required to convert the curd into milk as the lactobacillus bacteria requires thus temperature for conversion.in winter as the room temperature is lower therefore to attain the required temperature milk is slightly heated.
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