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Explain the curding of milk when it is s...

Explain the curding of milk when it is sour.

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Souring of milk takes place when lactose which is a milk sugar undergoes fermentation to release lactic acid. The acid causee the coagulation of the fat contents present in milk resulting in the formatin of the curd.
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Explain the formation of curd from the milk.

At room temperature (20^@C) milk turns sour in about 65 hours. In a refrigerator at 3^@ C milk can be stored three times as long before its sours. Estimate : (a) Activation energy of the reaction that causes the souring of milk, (b) How long should it take milk to sour at 40^@ C.

Knowledge Check

  • Souring of milk is due to

    A
    Protozoa
    B
    Bacteria
    C
    Virus
    D
    Nematode

  • Souring of milk is due to -

    A
    Aerobic bacteria
    B
    Anaerobic bacteria
    C
    Both
    D
    None

  • Milk turns sour at 40^(@)C three times as faster as 0^(@)C . Hence , E_(a) in the process of turning of milk sour is

    A
    `(2.303xx2xx313xx273)/(40)log3`
    B
    `(2.303xx2xx313xx273)/(40)log((1)/(3))`
    C
    `(2.303xx2xx40)/(273xx313)log3`
    D
    None of these

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    If a few drops of lemon are put in the milk, it has turned sour.

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