Science, asked by prabhanjandesai2, 5 months ago

which constituent of milk ciagulates durnig youghurt formation

Answers

Answered by HA7SH

29

Explanation:

lactic acid

lactic acidThe formation of lactic acid causes the milk proteins to coagulate, forming a semisolid gel which entraps the fat globules and the serum containing the dissolved components. For 'set' yogurts, coagulation is carried out directly in retail cartons, resulting in a gel-like product.

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