Question

Explain Briefly about "Coagulation of Milk" ?

Answer 1

Answer:

.Vignola (2002) defined milk coagulation as the destabilization of the casein micelles, which flocculate and aggregate to form a gel enclosing the soluble milk components. It can be caused by acidification, by the action of an enzyme or by a combination of the two....

Explanation:

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Answer 2

Answer:

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Explanation:

Milk Coagulation. Coagulation is essentially the formation of a gel by destabilizing the casein micelles causing them to aggregate and form a network which partially immobilizes the water and traps the fat globules in the newly formed matrix. This may be accomplished with: enzymes.

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