Conversion of milk to curd improves its nutritional value by increasing the amount of

(a) Sublimation  (b) The amount of heat required to convert 1 kg of solid into liquid at one atmosphere pressure at its melting point is known as its latent heat of...

(Hint : Lactobacilli.)

When milk changes into curd (yogurt), its pH value decreases.This is becaus, during curd formation, Iactic acid is produced which rnakes it acidic.

(i) In order to maintain the desired temperature of the mixture, the container can be wrapped either by woollen material or any other poor conductor of heat. Alternately, the mixture...

(c) (i), (iii) and (iv) are correct 

Milk at higher temperature would dissolve more sugar so Ravi would win the game.

Milk is converted into curd or yogurt by the process of fermentation. Milk consists of globular proteins called casein. The curd forms because of the chemical reaction between the lactic...

c. vitamin B12

(b) Besides proteins and carbohydrates, approximately 67% of calcium, 35% of magnesium and 44% of the phosphorus found in milk.

Chemical Change is : Conversion of milk into curd.