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Author Question: What was the pH of fresh whole milk? At what pH did thickening begin? At what pH was curd formation ... (Read 51 times)

cherise1989

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on: Aug 19, 2018
What was the pH of fresh whole milk? At what pH did thickening begin? At what pH was curd formation apparent?

Question 2

What is the pH at which casein forms a curd?


lkoler

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Reply #1 on: Aug 19, 2018
Answer to Question 1

Milk has a near-neutral pH of 6.6 . Thickening began around a pH of 5.5, and curd formation was apparent at a pH of 4.6.

Answer to Question 2

Coagulation of casein proteins occurs when negative charges are neutralized by the hydrogen ions from acid. When the pH drops to 4.6, casein becomes very insoluble and precipitates readily into a curd. Milk's isoelectric point is 4.6; this is when the negative and positive charges on the casein balance each other and the overall charge is neutral.


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