Ask a Teacher

Search



WHY THE MILK IS TAKING SO MUCH TIME TO PRODUCE CURD

Milk curd is the strained by product of coagulated milk. It is usually made up of a mixture of the milk protein casein and milk fat.

Formation :-  Milk curd forms when an acid is introduced in to the milk. When milk is acidified, the protein and fat that is normally suspended in the milk begins to curdle, or become entangled. The entanglement of milk protein and entrapment of fats within the protein lead to the separation of the milk curd from the leftover moisture and soluble protein in the form of whey


comments powered by Disqus