Investigation of the effect of acids on curdling of milk
Our project is to investigate the effect of acids on curdling of milk. By learning which acid causes the most casein to be extracted from milk, we can make use of the findings in the industry to get as much casein as possible so that milk is used to it’s fullest extent. Casein is a protein found abundantly in cow’s milk, which is insoluble in water. By adding acids to the milk, the casein precipitates and is able to be separated.