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Asked by Geetanjali Last Modified
Answer The process of converting milk into curd or yogurt involves the fermentation of lactose (milk sugar) by bacterial cultures, primarily Lactobacillus bulgaricus and Streptococcus thermophilus. This fermentation process leads to the transformation of milk into a semisolid, tangy product with a characteristic texture and flavor. Proteins play a crucial role in this transformation. Here's a brief explanation of what happens from the perspective of proteins:
Denaturation of Milk Proteins: Milk contains several proteins, with casein and whey proteins being the most abundant. During the fermentation process, the pH of the milk decreases due to the production of lactic acid by the bacterial cultures. This decrease in pH causes the milk proteins, particularly the casein proteins, to undergo denaturation. Denaturation involves the unfolding of protein molecules, disrupting their native structure and altering their properties.
Formation of Curd or Yogurt Gel: As the casein proteins undergo denaturation, they aggregate and form a network or gel structure. This network traps water molecules and entraps other components of the milk, such as fat globules and whey proteins, leading to the formation of a semisolid mass known as curd or yogurt. The gel-like consistency gives curd or yogurt its characteristic
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