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What else can I help you with?
Why does milk curdle when ascorbic acid or fruit juice is added?
yes it does. anything that contains acid will make the milk curdle
Is it camels milk that does not curdle?
Yes, Camels milk does not curdle
What has more nutrients milk or apple juice?
Milk
Is mixing lemon juice with milk a physical change or chemical change?
Mixing lemon juice with milk would be a chemical change because the acid in the lemon juice can curdle the proteins in the milk, leading to a change in the chemical composition of the mixture.
What happens when you mix pineapple juice and coconut milk?
The bromelain enzyme in the pineapple will break the proteins in the milk to their component amino acids, and these will render the mixture bitter.
Can you drink apple juice then milk?
yes
How to curdle milk effectively for making cheese at home?
To curdle milk effectively for making cheese at home, you can add an acid like lemon juice or vinegar to warm milk and let it sit until curds form. Then, strain the curds through a cheesecloth to separate them from the whey.
Does milk boil faster than juice?
Milk and juice have similar densities, so they should boil at around the same rate. However, milk may scorch or curdle more easily than juice due to its protein content, so it's important to monitor it closely while heating.
What makes milk curdle besides acidity and temperature?
Bacteria in the milk can also cause it to curdle.
Can soy milk curdle when heated?
Yes, soy milk can curdle when heated due to its protein content.
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.
Will other acids such as lemon juice and orange juice work to make plastic from milk instead of vinegar.?
Yes, other acids like lemon juice and orange juice can also be used to make plastic from milk, in a similar way to vinegar. These acids help to curdle the milk protein, casein, which can then be separated and molded into a bioplastic material.
