Question

it took a long time for Martha milk to turn into yogurt to explain your answer why could she have done to make it happen faster

Answer 1

Explanation:

Yogurt is a product of the acidic fermentation of milk. 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.

Answer 2

Answer:

I don't know any thing

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