What happens when we add lemon juice to milk?
Since lemon contains citric acid, does it form something different from the curd obtained by adding vinegar, which contains acetic acid?
And what if WE ADD LACTIC ACID TO THE MILK~ the same acid that is produced by certain bacteria during the natural souring of milk?
Do these three different acids produce three different substances, or do they all cause the same component of milk to change? If the final products appear similar, why do lemon, vinegar, and lactic acid sometimes give differences in taste, texture, and the process of coagulation?
Could this help us understand what exactly happens to the proteins in milk when its acidity increases?
