The pH of milk decreases causing ..................of milk proteins
ACoagulation
BCorresponding
CBoth a and b
DNeither a nor b
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Answer:
option c...
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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.
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