Question

After curdling, cheese becomes soft, porous and increases in volume because​

Answer 1

Answer:

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Answer 2

When milk is fresh, the milk protein present in it do not coagulate because they repel each other and float in milk but as the pH of milk is decreased below 7, the milk protein starts making clumps. ... This type of coagulation is a slow process due to which cheese becomes soft porous and increases in volume

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