Question

HCL+ lactic acid = what

Answer 1

When hydrochloric acid HCl) added to milk, the pH drops below milk’s normal pH in which the stability of casein molecules will be most affected ( beyond the buffering level). The molecules will go through some form of denaturation, forming soft gel at low HCl level and then coagulating and separating out from the watery portion ( whey).

Answer 2

Answer:

The molecules will go through some form of denaturation, forming soft gel at low HCl level and then coagulating and separating out from the watery portion

Explanation: