« previous next »

Author Question: What was the pH of fresh whole milk? At what pH did thickening begin? At what pH was curd formation ... (Read 49 times)

cherise1989

  • Hero Member
  • *****
  • Posts: 555
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

  • Sr. Member
  • ****
  • Posts: 358
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.


Related Topics

Need homework help now?

Ask unlimited questions for free

Ask a Question
« previous next »
 

Did you know?

According to research, pregnant women tend to eat more if carrying a baby boy. Male fetuses may secrete a chemical that stimulates their mothers to step up her energy intake.

Did you know?

No drugs are available to relieve parathyroid disease. Parathyroid disease is caused by a parathyroid tumor, and it needs to be removed by surgery.

Did you know?

Eat fiber! A diet high in fiber can help lower cholesterol levels by as much as 10%.

Did you know?

Though “Krazy Glue” or “Super Glue” has the ability to seal small wounds, it is not recommended for this purpose since it contains many substances that should not enter the body through the skin, and may be harmful.

Did you know?

Children with strabismus (crossed eyes) can be treated. They are not able to outgrow this condition on their own, but with help, it can be more easily corrected at a younger age. It is important for infants to have eye examinations as early as possible in their development and then another at age 2 years.

The Hippocampal Formation and Long-Term Potentiation The Hippocampal Formation and Long-Term Potentiation
Formation of the Neural Tube and Neural Tube Defects Formation of the Neural Tube and Neural Tube Defects
Formation of sodium chloride ions. Formation of sodium chloride ions.
Place one hand on the medial and one on the lateral thigh to begin horizontal stroking. Slide hands ... Place one hand on the medial and one on the lateral thigh to begin horizontal stroking. Slide hands ...
Food Sources Milk and yogurt Food Sources Milk and yogurt
Amino acids and peptide bond formation Amino acids and peptide bond formation
Video: Bond in biological molecules (Ionic, Covalent and Hydrogen bonds)/ How atoms bond?

For a complete list of videos, visit our video library