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Can you describe what happens when milk is converted into curd or yoghurt, from your understanding of proteins?

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Can you describe what happens when milk is converted into curd or yoghurt, from your understanding of proteins?

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Nearly 80% of milk protein is casein. Proteases act on the soluble portion of casein, i.e. Kcasein. These leads to coagulation of milk protein and curd is formed.

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