FOOD TECHNOLOGY

Detailed explanation-1: -This is what happens when milk curdles. When pH levels drop in milk, it turns acidic and milk protein (casein and others) molecules attract one another to form “curdles” or lumps. These lumps then float on the surface of the solution. The lumps are formed faster at warmer temperatures.

Detailed explanation-2: -Coagulation is the push-off-the-cliff that turns milk into cheese. Liquid milk is converted into a solid mass. This solid mass is often called “curd”, “gel” or the “coagulum”. Coagulation can occur in a few different ways: enzyme action, acid addition, or acid/heat addition.

Detailed explanation-3: -In young mammals, milk protein caseinogen is digested with the help of an enzyme called rennin. Prorennin is converted into active rennin in the presence of HCl. Rennin curdles milk protein caseinogens, which is hydrolyzed into casein.

Detailed explanation-4: -01/11What is curdled milk Milk is slightly acidic. When the pH is lowered even more by the addition of another acidic ingredient, the protein molecules stop repelling each other. This allows them to stick together or coagulate into clumps known as curds. The watery liquid that remains is called whey.