Question

Why milk gets spoiled when ading ginger during tea preparation?

Answer 1

Answer:-

If you want to prevent the milk from curdling when adding ginger, you have to boil the ginger or at least add it to boiling milk.

Ginger protease (the curdling agent in fresh ginger) is rapidly destroyed at temperatures above 70°C. It does not matter if the milk has been boiled in advance if you add ginger to cold or room-tempered milk, it will still curdle

Answer 2

Milk gets spoiled when adding ginger during tea preparation because of the presence of protease which basically acts as a curdling agent.

Explanation:

• In fresh ginger, there is presence of protease which basically acts as a curdling agent when added to milk. Therefore, it is advisable to boil the milk and water first of all and then after a few seconds or 2-3 minutes add the ginger.

• This is because then it will be exposed to a temperature of about 100 degree celsius and therefore, then it would not curdle the milk. This means that ginger should be added at a temperature near or greater than $100^{o}C$.

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