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Vinegar is a dilute acetic acid.
ACID CURDLING
In normal conditions milk has a pH of about 6.5-6.7 and at this pH value the casein is without protons, it has a negative charge and therefore the casein micelles are relatively soluble, because they repel each others. In an acid ambient milk coagulates, because casein has its isoelectric point at 4.6 pH, that is at this pH value it has a quantity of positive charges equal to the quantity of negative charges and the positive part of each "micelle" is attracted by the negative part of the others, causing the formation of ionic bonds among the "micelle" working against the dipole-dipole bonds with water, so that the protein precipitates in the form of demineralized casein and in the solution remain soluble calcium salts.
Wiki User
∙ 12y ago
Wiki User
∙ 13y agoVinegar makes milk curdle and the nature of vinegar is to not mix.
Wiki User
∙ 11y agoVinegar is acidic and causes the pH of milk to drop.
When the pH drops, the protein chemistry is changed and the proteins bind together. This causes curdling.
Wiki User
∙ 7y agoIt does not turn into plastic. It curdles. The acid in vinegar causes the protein in the milk to clump together.
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Which animal's milk will never curdle?
camel
Why does milk clot in the stomachs of babies?
Milk will always curdle or clot in any stomach because of the stomach acid
What will happen after add salt into milk?
the milk becomes salty?? lols lol there is no chemical reaction ******That answer is actually not true. Salt affects the proteins in milk, causing them to denature, the ions sodium and chloride in salt cause the casein in milk (cloudy white protein) to clump together and curdle. To prevent this, add the salt to the milk, not the milk to the salt.:)
What happens when milk and vinegar are combined?
it becam rare milk
What happens when milk and vinegar are mixed?
Eeuw! Disgusting! Sour milk.Chemical Changes. The hydrogen ions from vinegar (5% water solution of acetic acid) react with -NH2 groups of lysine and asparagine to clot the milk and drive proteins out of solultion. The result is a sour milk taste.
Why does vinegar separate milk?
Vinegar makes milk curdle and the nature of vinegar is to not mix.
Does tabasco sauce curdle milk?
Tabasco contains quite a bit of vinegar so yes it will curdle milk due to the vinegar.
Can vampires be around vinegar?
Yes. They may make milk curdle, or have issues with garlic, but no where does it imply they have issues with vinegar.
Does adding vinegar to milk saw that milk so that the milk will curdle cause a physical change wilco don't cause a physical change?
This is a chemical change.
Is it camels milk that does not curdle?
Yes, Camels milk does not curdle
How do you make plastic from milk?
Its relatively simple. The plastic is called casein. Basically all you need to do is curdle the milk using vinegar. See the link for more detail.
What makes milk curdle besides acidity and temperature?
Bacteria in the milk can also cause it to curdle.
What happens if you put vinegar in cream?
Vinegar will curdle cream or milk. If you need buttermilk for a cake recipe and have none, you can add a couple of teaspoons of white or cider vinegar per cup of milk, let it stand for about 15 minutes and it's ready to add to your batter.
Do milk and vinegar create a chemical reaction?
Yes, when you add an acid, like vinegar, to milk a chemical reaction occurs. The acid causes milk to curdle. In fact, by adding vinegar to milk you can make cheese! http://www.wikihow.com/Make-Cheese-at-Home
Do you have to have shortening and buttermilk to make biscuits?
The shortening can be replaced with butter of margarine. One can replace buttermilk with regular milk or you may add a teaspoon of vinegar to the milk which will make it curdle.
Why did your potato gratin curdle?
Gratins will curdle if anything acidic is added to the milk or cream. For example lemon juice and vinegar will make milk curdle, as will some alcohols. Sometimes cooking cheese based dishes on a very high temperature will make the cheese overcook and look slightly odd, but that's different to curdling.
Why does the milk curdle when you add lemon juice to it?
Vinegar is an acid with a low pH. Milk is a complex mixture that has specific protein. When pH of milk drops too low, the casein protein denatures (breaks down) and binds differently to other proteins. The vinegar dropped the pH of the milk too low and this caused the curdling.
