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.
Among the substances listed, lemon juice is the strongest acid. It contains citric acid, which gives it a low pH, typically around 2-3. Tomato juice is mildly acidic, while milk is neutral, and bleach is a strong base, not an acid. Therefore, lemon juice is the most acidic option.
To soften a curry that is too strong you can offset the flavor by adding in more milk, tomatoes, lemon juice or lime juice depending on the ingredients of your curry.
its between tea milk and tomato juice
milk is basic, and lemon juice is very acidic
Milk!
You could add milk, cream or butter to decrease the acid in tomato juice.
Yes, when you add lemon juice to milk, a precipitate forms due to the acid in the lemon juice causing the proteins in the milk, primarily casein, to coagulate. This process is known as curdling, leading to the separation of solid curds from the liquid whey. The acidity of the lemon juice lowers the pH of the milk, promoting this reaction.
3.4
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.
Water Milk Lemon Juice Carrot Juice
Water Milk Lemon Juice Carrot Juice
Yes the acidity from the lemon juice will interfere with the milk.