Milk and the Curd (Fermented Milk) through the Microscope

Milk magnified to 450 times.
Milk contains saturated fat, protein (Casein), calcium, lactose(some type of sugar) etc. To see if the milk is a non-living thing go to this link.
saburchill.com


Curd (Fermented milk)(like yogurt). Magnification - 450 times.
When milk is curdled with lactic acid bacteria, it produces curd. The lactose in the milk is converted by bacteria to lactic acid.


Curd (Fermented milk). Magnification - 100 times.




Lactic acid bacillus bacteria spores tablet mixed with water. Magnification - 450 times.
It's pro-biotic.(Live micro organisms which gives health benefits on the host)

 Milk magnified to 450 times.

Curd Stream! Magnification - 100 times.




Curd Stream! Magnification - 450 times.

About Milk
          The fat globules and the casein(protein) contained in the milk deflect the light, and contribute to the opaque white color of  the milk.
          The cow milk contains  on average, 3.4% protein, 3.6% fat, and 4.6% lactose, 0.7% minerals. Pasteurization is used to kill harmful microorganisms by heating the milk for a short time and then immediately cooling it.
          Milk often is homogenized (uniform in composition), a treatment that prevents a cream layer from separating out of the milk. To homogenize the milk,  it is pumped at high pressures through very narrow tubes, breaking up the fat globules.


 External links
Read more: http://www.food.com/library/milk-360?oc=linkback

(Note: Please verify with other sources for accurate information.)