What Changes Take Place In Milk When Curds Are Formed?
Curds are a dairy product made by the introduction of acidic substances like lemon juice in milk. The acidic substances cause the milk to ferment resulting in the separation of milk protein (casein) which forms in lumps while the liquid content known as whey is drained off. The curdling agent used widely in the manufacture of curds or yogurt as they are known when produced commercially is rennet an enzyme obtained from cattle. Curds retain the same amount of fats and vitamins present in the milk from which they were prepared but contain significantly less amounts of lactose which makes them an ideal dairy product for lactose intolerant people. In some cases curd is consumed along with the whey by whipping the mixture to form buttermilk which is a drink much valued for its beneficial effects. Curd when subjected to pressure resulting in the removal of the water content results in the formation of various cheeses like cottage cheese and paneer. In Asia curd is prepared by the addition of
