Why is curd milk heat-treated at 90 degrees Celsius?

Question

Accepted Answer

Curd milk heat treatment is done at 90 degrees Celsius to kill harmful bacteria and enzymes.

Heating milk to 90 degrees Celsius helps to destroy pathogenic bacteria present in the milk.
It also denatures enzymes that can cause spoilage and affect the quality of the curd.
The heat treatment ensures the safety and shelf life of the curd product.
Lower temperatures may not effectively kill all the bacteria, while higher temperatures may negatively impact the taste and texture of the curd.
Maintaining a consistent temperature of 90 degrees Celsius allows for reliable and standardized production of curd milk.

Accepted Answer

Milk is heated to 90 degrees celcius and holds for 6to10 min,kill any un healthy microns.

Accepted Answer

Kill any unhealthy microbes present

Accepted Answer

Milk is heated to 90 degress celcius and holds for 6 to 10 min to denature the whey proteins in the milk due denaturation water holding capacity increases,and the curd gets frim structure (kappa casein and beta casein get denatured during heating)

Accepted Answer

To denature the protein bonds ( to avoid watery formation in curd)

Accepted Answer

denaturation proteins and increase the  water binding capacity

Why is curd milk heat-treated at 90 degrees Celsius?

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