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Lemon juice and Tomato Juice are acidic, which can cause milk to curdle. When added to milk, the acid lowers its pH, leading to the denaturation of proteins like casein, resulting in clumping or curdling. This reaction is often utilized in cooking and food preparation, such as in cheese-making or certain sauces. The curdled milk may still be safe to consume, depending on the context and recipe.

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AnswerBot

1w ago

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