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Arjun R.Unnithan

Jul 20, 2013

# Explain the process of conversion of milk into curd by lactobaccilus.

Explain the process of conversion of milk into curd by lactobaccilus.

Surya rao Sripathi

Milk is converted into curd or yogurt by the process of fermentation. Milk consists of globular proteins called casein. The curd forms because of the chemical reaction between the lactic acid bacteria and casein. During fermentation, the bacteria use enzymes to produce energy (ATP) from lactose. The byproduct of ATP production is lactic acid. Lactic acid acts on the globular proteins present in the milk and denatures them. This denaturation destroys the tertiary and quaternary structures of proteins and the globular proteins are converted into fibrous proteins thus giving a thick texture to the milk due to coagulation of the proteins.

Rohit Venkata

By fermentation

Saloni Deshmukh

Uses of microorganisms   a. Microorganisms are used in baking industry. b. Microorganisms are used in the preparation of curd. c. Microorganisms are used in commercial preparation of pickles, and many dairy products. d. Microorganisms are used in industrial production of alcohol and wine. Yeast converts the natural sugars present in grains into alcohol. Wine is produced by the process of fermentation.The process of converting sugar into alcohol is called fermentation.        •  Fermentation: Louis Pasteur discovered the process of fermentation. Fermentation is a slow biochemical process by which sugar molecules are broken down in the absence of air to produce alcohol and carbon dioxide. The process of fermentation is brought about by organisms like yeast which respire under anaerobic conditions. e) Microorganisms like bacteria act as decomposers to clean up organic waste by decomposing them into usable substances.        •  Decomposition: It is the process by which some organisms can convert dead and decaying matter into organic matter of the soil. These organisms which bring about decomposition are termed to be decomposers. Decomposers form an important part of the ecosystem. f) Microorganisms are used to prepare medicines. These medicines are used in treatment of diseases caused by various microorganisms.        •  Antibiotics: These are the substances produced by certain microorganisms and are used as medicines to kill pathogens. Antibiotics are used only against certain microorganisms. They are not effective against viruses. g) Microorganisms are used in preparation of vaccines.        •  Vaccines:  A vaccine is a collection of antigens of weak strains of particular disease causing microorganisms. When this is injected into the blood stream, it stimulates immune system to produce antibodies. These antibodies fight against weak antigens and some of them are stored in the blood to prevent the attack of that particular disease in future. This is the process by which vaccines develop immunity for a particular disease in our body. Economic importance of bacteria        •  Bacteria like lactobacilli are used in the preparation of curd.        •  Bacteria are also used to prepare pickles and many dairy products.        •  Bacteria are used in industrial production of alcohol and wine by the process of fermentation.        •  Bacteria are useful in laboratories to test the effects of medicines.        •  Bacteria act as decomposers to clean up the environment by performing the process of decomposition. Bacteria performing the process of decomposition are called as saprobes.        •  Bacteria present in the soil aid in increasing soil fertility.        •  Bacteria present in the soil fix the nitrogen to plants.        •  Bacteria help in the tanning process of leather industries.        •  Bacteria can also help in the digestion of sewage.

Sudha Koloti

Milk is converted into curd by the process of fermentation. When milk is heated and little curd is added the - the curd containing Lactobacillus multiplies in milk and thus milk is converted into curd.

S Saran Nath

milk is converted into curd by the bacteria called lactobacillus.It multiples in milk and creste a chemical called lactic acid which convert mik into curd.

Sravan

Take one or tow drops of butter milk on a glass slide and spread it heat the slide slightly on spirit lamp for 3 to 4 seconds and add few drops of crystal violet and leave it for 30-60 seconds and wash the slide gently worn th water and observe under the compound microscope and we will observe broad shaped bacterial structures

Aazim Parwaz

fermentation is totally wrong. it is actual meaning is the process of conversion of sugar into alchol

Shivkumar

By fermentation

Milk is converted into curd or yogurt by the process of fermentation. Milk consists of globular proteins called casein. The curd forms because of the chemical reaction between the lactic acid bacteria and casein. During fermentation, the bacteria use enzymes to produce energy (ATP) from lactose. The byproduct of ATP production is lactic acid. Lactic acid acts on the globular proteins present in the milk and denatures them. This denaturation destroys the tertiary and quaternary structures of proteins and the globular proteins are converted into fibrous proteins thus giving a thick texture to the milk due to coagulation of the proteins.

Namrata pandey

FERMENTATION...

Sai Sri Ram Gudapati

by using casein

Ritrika

Member since Apr 1, 2017

Milk is converted into curd or yogurt by fermentation. The most essential ingredient to make curd is portion of curd prepared earlier. Actually some microbes exist in the already prepared curd. We cannot see them naked eye. This microbe is known as 'lactobacillus'. It is a kind of bacteria. They form lactic acid in the milk. After going through some other changes the milk is transformed into curd.

Shoaib

Member since Apr 1, 2017

Milk is converted into curd or yogurt by the process of fermentation. Milk consists of globular proteins called casein. The curd forms because of the chemical reaction between the lactic acid bacteria and casein. During fermentation, the bacteria use enzymes to produce energy (ATP) from lactose. The byproduct of ATP production is lactic acid. Lactic acid acts on the globular proteins present in the milk and denatures them. This denaturation destroys the tertiary and quaternary structures of proteins and the globular proteins are converted into fibrous proteins thus giving a thick texture to the milk due to coagulation of the proteins.

Syeda

Answer. Milk is converted into curd or yogurt by the process of fermentation. Milk consists of globular proteins called casein. The curd forms because of the chemical reaction between the lactic acid bacteria and casein. During fermentation, the bacteria use enzymes to produce energy (ATP) from lactose. The byproduct of ATP production is lactic acid. Lactic acid acts on the globular proteins present in the milk and denatures them. This denaturation destroys the tertiary and quaternary structures of proteins and the globular proteins are converted into fibrous proteins thus giving a thick texture to the milk due to coagulation of the proteins.

Shivam

Milk is converted into curd or yogurt by the process of fermentation. Milk consists of globular proteins called casein. The curd forms because of the chemical reaction between the lactic acid bacteria and casein. During fermentation, the bacteria use enzymes to produce energy (ATP) from lactose. The byproduct of ATP production is lactic acid. Lactic acid acts on the globular proteins present in the milk and denatures them. This denaturation destroys the tertiary and quaternary structures of proteins and the globular proteins are converted into fibrous proteins thus giving a thick texture to the milk because of coagulation of the proteins.

Shivam Singh Singh

Milk is converted into curd or yogurt by the process of fermentation. Milk consists of globular proteins called casein. The curd forms because of the chemical reaction between the lactic acid bacteria and casein. During fermentation, the bacteria use enzymes to produce energy (ATP) from lactose. The byproduct of ATP production is lactic acid. Lactic acid acts on the globular proteins present in the milk and denatures them. This denaturation destroys the tertiary and quaternary structures of proteins and the globular proteins are converted into fibrous proteins thus giving a thick texture to the milk due to coagulation of the proteins

Angela Roy

curd is formed when a protien called casein,present in milk,clumps together to form solidified mass.a spoonful curd contains lactobacillus bacteria which promotes curd formation through milk.                                                    lactobacillus multiplies                                  milk +curd(containing lactobacillus)------------------------------------>milk becomes acidic-------------------->formation of curd(from milk)

Yashthegreat

the lactobacillus convert milk into curd by reacting with the chemicals present in it

Omkar Dhamale

After heating milk we add little curd to it , which contains lactobalicus which divides in milk and help milk to turn into curd

Omkar Dhamale

when we add some curd to the milk it becomes curd after some time because lactobalicus helps in that proccess

Archana

Lactobaccilus is the bacteria that helps us to convert milk into the curd. this bacteria is present in the curd and when we pour the milk into it the bacteria starts multiplying itself and thus milk get converted into curd.

Kshama Misra

using the process of fermrntation

Prem Sidharth

it is fermentation

Sara Batool Hussain

but the process is called fermentation

Sara Batool Hussain

it is done  by yeast

Sara Batool Hussain

this process is called fermentation

Gaurav Singh

Milk is converted into curd or yogurt by the process of fermentation. Milk consists of globular proteins called casein. The curd forms because of the chemical reaction between the lactic acid bacteria and casein. During fermentation, the bacteria use enzymes to produce energy (ATP) from lactose. The byproduct of ATP production is lactic acid. Lactic acid acts on the globular proteins present in the milk and denatures them. This denaturation destroys the tertiary and quaternary structures of proteins and the globular proteins are converted into fibrous proteins thus giving a thick texture to the milk due to coagulation of the proteins.

Pushpendra

Fermentation

Pushpendra

Due to fermentation

Bharat Moon

Fermentation .

Milk is converted into curd or yogurt by the process of fermentation. Milk consists of globular proteins called casein. The curd forms because of the chemical reaction between the lactic acid bacteria and casein. During fermentation, the bacteria use enzymes to produce energy (ATP) from lactose. The byproduct of ATP production is lactic acid. Lactic acid acts on the globular proteins present in the milk and denatures them. This denaturation destroys the tertiary and quaternary structures of proteins and the globular proteins are converted into fibrous proteins thus giving a thick texture to the milk due to coagulation of the proteins.

Milk is converted into curd or yogurt by the process of fermentation. Milk consists of globular proteins called casein. The curd forms because of the chemical reaction between the lactic acid bacteria and casein. During fermentation, the bacteria use enzymes to produce energy (ATP) from lactose. The byproduct of ATP production is lactic acid. Lactic acid acts on the globular proteins present in the milk and denatures them. This denaturation destroys the tertiary and quaternary structures of proteins and the globular proteins are converted into fibrous proteins thus giving a thick texture to the milk due to coagulation of the proteins.

Dhruv Agrawal

fermentation

Shruti

Milk is converted into curd or yogurt by the process of fermentation. Milk consists of globular proteins called casein. The curd forms because of the chemical reaction between the lactic acid bacteria and casein. During fermentation, the bacteria use enzymes to produce energy (ATP) from lactose. The byproduct of ATP production is lactic acid. Lactic acid acts on the globular proteins present in the milk and denatures them. This denaturation destroys the tertiary and quaternary structures of proteins and the globular proteins are converted into fibrous proteins thus giving a thick texture to the milk due to coagulation of the proteins.

Athira Bindhukumari

Milk is converted into curd or yogurt by the process of fermentation. Milk consists of globular proteins called casein. The curd forms because of the chemical reaction between the lactic acid bacteria and casein. During fermentation, the bacteria use enzymes to produce energy (ATP) from lactose. The byproduct of ATP production is lactic acid. Lactic acid acts on the globular proteins present in the milk and denatures them. This denaturation destroys the tertiary and quaternary structures of proteins and the globular proteins are converted into fibrous proteins thus giving a thick texture to the milk due to coagulation of the proteins.

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