Casein proteins in milk self-associate to form large aggregates called casein micelles. This self-association occurs because ...

Curd is made via natural fermentation; yogurt uses specific bacterial cultures. Yogurt has a more consistent taste and texture than curd. Curd is common in Indian cuisine; yogurt is widely used in ...

Take 1 tablespoon of fresh curd/dahi in a small cup, add some of the warm milk to it, and stir well. Mix this curd-milk ...

So, you have a great idea for a new fermentation-based product or ingredient, and a successful process in the lab. All that remains is to scale up to mass production. That’s just a matter of running ...