Question

milk solution and calamansi extract apperance before and after mixing

Answer 1

Answer:

First, milk consists of a great many different components. The main components are protein, fat and water. We deal primarily with a specific milk protein called casein when it comes to curdling. The negative strain of casein classes is neutralized when milk becomes too acidic, as when we add lemon juice or when it's too sour. Now the casein begins to clump together, instead of pulling each other apart. Finally, enough clumps have been formed to demonstrate the separation, and then we have curdled milk. This cycle happens at cold or room temperatures so slowly that you can typically extract it without curdling the milk-that 's how we make ice cream with lemon flavours. On the other side, the curdling takes place much quicker by adding lemon juice or some other acid to the hot milk. When you manufacture ricotta or soft paneer home cheese, you will see that

Explanation:

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