Question

During the formation of curd, the pH of milk decreases causing ________________

of milk protiens​

Answer 1

Explanation:

The lactose in the milk is converted to lactic acid, which lowers the pH. When pH drops below pH 5, micelles of caseins, a hydrophobic protein, loses its tertiary structure due to the protonation of its amino acid residues. ... The production of lactic acid forms the basic structure and texture of yogurt.