When some acidic substance like lemon juice or vinegar is added to milk the milk protein gets tangled into solid masses called as curd. The curd forms because of the chemical reaction between the lactic acid bacteria and casein.

Milk Is Converted Into Curd By Youtube

Curdling of milk is the starting process for many other dairy products such as cottage cheese ricotta paneer and cream cheese.

Milk to curd process. Milk consists of globular proteins called casein. During fermentation the bacteria use enzymes to produce energy atp from lactose. Milk is converted into curd or yogurt by the process of fermentation.

You can do it with acid with heat by letting the milk age long enough or with specific enzymes. The result of this process of milk coagulation or curdling is a gelatinous material called curd. There are different ways to start milk coagulation.

The water separated out is known as whey and which is drained off to retain only the curd. 200 ml fresh milk 20 ml curd prepared at home sodium bicarbonate lemon juice dilute acid hcl or vinegar baker s yeast beakers glass rod glass slides thermometer gas burner or electric hot plate refrigeration facility. This process of milk coagulating to form curd is known as curdling.

This is why cheese producers want the milk to curdle.