HCL+lactic acid = what
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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).
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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
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