The acid present in curd is:a)Lactic acidb)Citricacidc)Oxalic acidd)Ac...
The acid present in curd is lactic acid.The increased acidity causes the milk proteins (casein) to tangle into solid masses, or curds. Milk that has been left to sour (raw milk alone or pasteurized milk with added lactic acid bacteria) will also naturally produce curds, and sour milk cheeses are produced this way.
The acid present in curd is:a)Lactic acidb)Citricacidc)Oxalic acidd)Ac...
Lactic Acid is present in sour milk or curd.
The increased acidity causes the milk proteins (casein) to tangle into strong masses or curds. Milk that has been left to acid (crude milk alone or purified milk with included lactic acid bacteria) will likewise actually deliver curds, and sour milk cheeses are created along these lines.
Sour Tasting milk items, similar to yogurt, buttermilk, and so on created sour taste as the milk is refined with lactic acid bacteria. The grow, use the lactose to deliver mostly lactic acid. The acrid taste is because of lactic acid is present in the product.