What happens when you add a little lemon juice in warm milk? Is it a physical or chemical change? Explain.
Answers
Answer:
When milk becomes too acidic, like when we add lemon juice or when it goes sour, the negative charge on the casein groupings becomes neutralized. On the other hand, if you add lemon juice or other acid to hot milk, the curdling happens much faster. You can see this if you make ricotta or soft paneer cheese at home!
Answer:
When a little lemon juice is added to warm milk, curdling happens. It is a chemical change.
Explanation:
When the lemon juice is added to warm milk, the milk becomes sour and bacteria convert the sugar lactose into lactic acid. Milk contains casein protein and this protein reacts with the lactic acid. Lactic acid breaks the chemical bonds of the milk and forms new bonds thus giving rise to a semi-solid form of milk which is known as curd. This process is called curdling. Since it is an irreversible process, it is a chemical change.