Lowering the pH of fresh milk from 6.6 to between 4.6 and 5.2 will cause precipitation of casein.

Name: Lowering the pH of fresh milk from 6.6 to between 4.6 and 5.2 will cause precipitation of casein.
Brand: Quizplus
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Question

Quizplus · Accepted Answer

Lowering the pH of fresh milk to between 4.6 and 5.2 neutralizes the negative charge on casein molecules, causing them to coagulate or precipitate out of solution, as this pH range is close to the isoelectric point of casein.

Lowering the PH of Fresh Milk from 6