It will coagulate. I am an editor and 1 yes it coagulates bit the milk curdles a a small layer of crust forms at the bottom and also reales a nasty oder.
Curdled milk.
The product of this chemical reaction is casein, a protein.
If it is a chemical change it will have a change in color (not meaning food coloring was added) precipitate (solid) was formed, release of gas, new substance was formed, temperature change. If something is baked it was a chemical change
Magnesium acetate Mg(CH3CO2)2
the solid mass are the proteins in the milk reacting with the acidic vinegar. Sour cream is made in the same way by adding lemon juice (acid) to heavy cream. The acid will react with the protein in the cream and thicken it.
it becam rare milk
The product of this chemical reaction is casein, a protein.
It makes casein ,a type of rock or hard like substance
rubbery substance .
Vinegar is an acid liquid substance. Milk is a liquid to drink made inside a female of most animals including humans.
cheese
Casein is formed when you mix milk and vinegar,
Well with the correct bacteria you can get cheese,yoghurt,,,
The substance that cools the fastest is milk
curd is formed
Vinegar makes milk curdle and the nature of vinegar is to not mix.
Magnesium acetate Mg(CH3CO2)2
If it is a chemical change it will have a change in color (not meaning food coloring was added) precipitate (solid) was formed, release of gas, new substance was formed, temperature change. If something is baked it was a chemical change