Chemistry, asked by raisangam77, 1 year ago

Chemistry to determine the quality of caesin in different samples of milk

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Answered by chaudhurydishita

Answer:In acidic condition casein of milk starts separating out as a precipitate. When the acidity in milk is sufficient and temperature is around 36 degree, it forms semi-solid mass, called curd. Casein is present in milk as calcium caseinate in the form of micelles.

Answered by araj5

Answer:

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