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Vinegar makes milk curdle and the nature of vinegar is to not mix.
when the PH of the milk goes to the vinegar it lowers it concentration
Milk freezes faster than vinegar because milk is mostly water, which freezes at a higher temperature compared to vinegar. The water content in milk allows it to freeze more quickly than the acidic vinegar.
yes you can make plastic out of milk and vinegar
It makes casein ,a type of rock or hard like substance
probably not
Cheese can be made using milk and vinegar by heating the milk, adding vinegar to curdle it, straining the curds from the whey, and pressing the curds to form cheese.
When vinegar is added to milk, a chemical reaction occurs causing the milk to curdle and form lumps. This is due to the acid in vinegar causing the proteins in the milk to denature and clump together, separating into curds (solid) and whey (liquid). To show this, you can pour vinegar into a beaker of milk and observe how the milk starts to curdle and separate into curds and whey.
it becam rare milk
milk, vinegar
Vinegar
Casein is formed when you mix milk and vinegar,