Why do you think curd is sour to taste ? Why does its sourness increases with time ?
Asked by deepsikhab71.8cpsb | 17th May, 2021, 12:29: PM
During fermentation, when Lactobacilli are added to the link, they convert the lactose sugar of milk into lactic acid. It is this lactic acid which imparts sour taste to the curd. The curd if not stored in a cool place continues to become more sour as the bacteria continuously reproduce producing more and more lactic acid which increases the sourness of the curd.
Answered by Sheetal Kolte | 17th May, 2021, 03:17: PM
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