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How is milk turned into curds

                                       Milk is a natural food that all baby mammals live on. It comes from the breasts of the baby’s mother. It contains all the essential constituents a baby need. Milk is a mixture of water, fat, sugar, starch, protein, vitamins and minerals. People use milk obtained from many animals such as the cows, buffaloes, goats, camels and even reindeer. Milk is used to make many other products like curds, butter, cream, cheese and ice cream.

    When a small amount of curd is added to milk, it turns into curd within about 4 hours in summer and 12 hours in winter. Do you know, what turns the milk into curds?

                                       Milk contains a protein called casein. This protein gives milk its characteristic white color. It is of high nutritional value because it contains all the essential amino acids required by our body. The curds form because of a chemical reaction between lactic acid bacteria and casein. When curds are added to milk, the lactic acid bacteria present in it cause coagulation of casein and thus turns it into curd.

                                       Man has been using curd for a long time. In the ancient times curds are said to have been sold as a medicine. Curds are found helpful in the digestion of food. Bacteria found in the curds help clean up the digestive system. According to some experts the regular consumption of curds keeps the stomach free from ailments.

                                       Curd is used in different ways by different people. Some eat it with salt while some others with sugar. In western countries, flavoured curd is called yoghurt. In west bengal sugar is added to milk before converting it into curd, which known as Mishti dohi. In Maharashtra a special preparation of sweet flavoured curd is called Shrikhand which is very popular.


    Last modified on Friday, 06 January 2012 12:35


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