Question

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

Answer 1

Answer:

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. ...

Explanation:

I I hope this is your answer please mark me brainly

Answer 2

Answer:

contraction

Explanation:

the process of this contraction is called syneresis.

so syneresis is the right term to be used

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