Question

What if we added added lemon in milk and what's the chemistry behind it??

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Answer 1

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. Now instead of pushing each other apart, the casein starts to clump together. Eventually large enough clumps are formed that we can actually see the separation, and then we have curdled milk.

Answer 2

Explanation:

when milk becomed too acidic

like when we add lemon juice or when it goes sour the negative charge on the caesin hrouping

Hope it helps