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Curdling of Milk Video Lecture | Biology for Grade 12
FAQs on Curdling of Milk Video Lecture - Biology for Grade 12
| 1. What causes milk to curdle? |  |
Ans. Milk curdles when the proteins in the milk, primarily casein, coagulate and separate from the whey. This can happen due to a drop in pH, high heat, or the addition of acidic substances like lemon juice or vinegar.
| 2. Is curdled milk safe to consume? | |
Ans. In most cases, curdled milk is safe to consume. It may not look appealing, but it is not harmful. However, if the milk has a sour smell or taste, it is best to discard it.
| 3. How can curdled milk be prevented when cooking? | |
Ans. To prevent milk from curdling when cooking, try heating it slowly over low heat and stirring constantly. Avoid adding acidic ingredients directly to hot milk, and consider using cream or half-and-half instead of regular milk for recipes that call for high heat.
| 4. Can curdled milk be used in recipes? | |
Ans. Yes, curdled milk can still be used in recipes. In some cases, it may even be intentional, such as in making cheese or certain sauces. However, the texture and taste may be different, so it is best to adjust the recipe accordingly.
| 5. How can curdled milk be fixed? | |
Ans. If milk has already curdled, it can sometimes be fixed by gently heating it and stirring continuously. Adding a thickening agent like cornstarch or flour may also help bind the curdled milk back together.
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