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What is Effects of Acid and Salt on Milk Coagulation about?

1. Experiment 3 tested the effects of acid, salt, and heating on milk proteins. Adding vinegar to milk lowered the pH below the isoelectric point of casein, causing curdling. Adding salt interacted with protein charges, allowing coagulation during heating. Heating milk alone caused some precipitation. 2. Diluting and heating condensed milk changed its color, flavor, and pH, indicating protein and chemical changes over time.

Author

Wan Xïn

Language

EN