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Curd tension of dahi

Curd tension of dahi Correct Answer Is lower than milk

Curd tension of dahi is lower than milk.
The rennet curd tension was determined at a temperature of 35° and with a rennet concentration of 0.018 percent; the technique was the same as that used in the Hill curd test except that only rennet extract was used as the coagulant and the time allowed for the formation of curd was 45 minutes instead of 10 minutes.
The raw milk used had an average curd tension of 60 gm. The average curd tension in dahi prepared from buffalo milk was higher (43.44 g) than that prepared from cow milk (34.94 g).

Related Questions

In the following question below some statements are given followed by some conclusions. Taking the given statements to be true even if they seem to be at variance from commonly known facts, read all the conclusions and then decide which of the given conclusions logically follows the given statements. Statements: A few bread is butter. Some curd are butter. No curd is cheese. Conclusions: I. Some butter are not cheese. II. Some bread are curd. III. Some bread are cheese. IV. All butter are curd. 
From an alloy, two specimens are machined and tested separately under tension and compression. The engineering stress-strain curves as well as the true stress-true strain curves for tension and compression are plotted in the same diagram. Identify the correct statements:
P. The engineering stress-strain curves in tension and compression are identical.
Q. The true stress-true strain curve in compression is lower than the true stresstrue strain curve in tension due to Bauschinger effect.
R. The true stress-true strain curve in tension is above the corresponding engineering stress-strain, curve.
S. The true stress-true strain curve in tension and compression are identical.
The growth of bacteria (lactobacillus) in milk leads to curd formation. A minimum bacterial population density of 0.8 (in suitable units) is needed to form curd. In the graph below, the population density of lactobacillus in 1 liter of milk is plotted as a function of time, at two different temperatures, 25°C and 37°C. Consider the following statements based on the data shown above: I. The growth in bacterial population stops earlier at 37°C as compared to 25°C II. The time taken for curd formation at 25°C is twice the time taken at 37°C. Which one of the following options is correct?
A 75 liters solution contained curd-milk and water in the ratio 3 ∶ 2. 22.5 liters of the mixture was spilled by the servant and to avoid being scolded, he replaced that spilled amount with pure curd - milk. What is the ratio of curd - milk and water in the mixture?
A pot contains 60 litres of curd, from the pot, 12 litres of curd was taken out and replaced by an equal amount of water. If again 12 litres of newly formed mixture is taken out of the pot and 12 litres water is added, what is the quantity of curd left in the pot?
According to the International Commission on Education for the Twenty-first Century headed by Jacques Delors, which of the following main tensions will be witnessed during the 21st century ? A. The tension between the global and the local B. The tension between tradition and modernity C. The tension between the spiritual and the material D. The tension between the poor and the rich E. The tension between the developed and the developing societies Choose the correct answer from the options given below:
Bacteria responsible for preparation of dahi (curd)
Determine the correctness or otherwise of the following Assertion (a) and Reason (r).
Assertion: During rolling, front tension and (or) back tension are (is) employed to decrease rolling load.
Reason: Roll pressure decreases due to lowering of flow stress as a result of front tension/back tension.
If 'milk' is called 'curd', 'curd' is called 'salt, 'salt' is called 'sugar', 'sugar' is called 'water', then what makes tea sweet?
Which of the following statements are true? 1. Setting of milk into curd is a chemical change. 2. Setting of milk into curd is a physical change