The Science Of Milk Coagulation
Milk proteins, heat, rennet, and acid are crucial entities involved in the coagulation process of milk. Heat denatures the whey proteins, exposing their hydrophobic regions. Rennet, an enzyme, cleaves specific peptide bonds in the milk protein casein, causing it to undergo conformational changes and form micelles. Acid, such as lactic acid produced by bacteria, lowers … Read more