Curd tension of dahi

Answer: Option C

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).