By Jasreet Kaur21, Feb 2025 08:00 AMjagranjosh.com
Do you know?
What makes curd tasty and healthy? It is an acid that is important for taste and texture. Tap to read in detail.
Production of Lactic Acid
Lactic Acid is produced during the fermentation process of curd. This process involves the action of lactic acid bacteria such as Lactobacillus.
Taste and Texture
It gives curd its characteristic sour taste and texture. The level of sourness can vary depending on factors like fermentation time and temperature.
Preservative Properties
Lactic Acid acts as a natural preservative, extending the shelf life of curd. This makes curd a safer and more convenient food option.
Coagulation of Milk Proteins
It helps to coagulate milk proteins, creating a thick and creamy texture. Casein, a milk protein, is particularly affected by lactic acid coagulation.
Antibacterial Properties
Lactic Acid has antibacterial properties, which help to prevent spoilage. These properties also contribute to the inhibition of pathogenic bacteria.
Gut Health Benefits
It supports gut health by promoting the growth of beneficial gut bacteria. A healthy gut microbiome is essential for immune system function and overall well-being.
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