To prevent the spoilage of milk, the milkman adds a very small amount of baking soda to fresh milk. At this pH, milk soon becomes spoiled and becomes undrinkable. Curd is nothing but coagulated milk proteins. If milk coagulates, then curd is obtained. These fat droplets account for around 4 percent of milk. In milk, fat droplets are suspended in water. By changing the pH, milk can be coagulated. ![]() The dispersion medium is water and the dispersed phase is fat/oil. Hint: Milk is oil in water type of emulsion.
0 Comments
|
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |