Milk curdles when mixed with vinegar because the acid from the vinegar causes the protein molecules in milk to come together to form visible solids.The solids float in the clear whey, forming curdled milk.Continue Reading
Milk primarily consists of protein, sugar and fat. Normally, the protein molecules in milk repel each other and they float separately in whey. Adding an acid, such as vinegar, increases the number of positively charged hydrogen molecules in the solution. These hydrogen molecules bind to the protein molecules, causing them to attract other protein molecules. When the protein molecules bind, they form curds, which float in the liquid whey.
Adding vinegar to milk is common in preparing cheese. Cheese recipes require warming the milk because curdling happens faster at warmer temperatures. When adding vinegar to milk to make a buttermilk substitute, however, using cold milk causes the milk to thicken and have a slightly acidic quality without fully curdling and separating the curds from the whey.
Milk curdles when its acidity increases for any reason. Thus, spoiled milk also curdles. This is because the metabolic processes that bacteria in milk undergo release lactic acid, and lactic acid increases the acidity of the milk, causing curd formation. Lemon juice also causes milk to curdle.Learn more about Food Facts
Milk curdles when it comes into contact with acids such as lemon juice and vinegar. Adding these ingredients to milk is a safe way to make curds and cheese.Full Answer >
Margarine is made from soybean oil or a blend of vegetable oils instead of cow's milk, but most margarine brands still contain small amounts of dairy products, such as lactose, casein and whey. A few margarine varieties that are completely dairy-free include Blue Bonnet Light, Smart Balance Light and Earth Balance.Full Answer >
The atoms in milk move more quickly than the atoms in cereal, because liquids have faster atomic movement than solids, and the smashing of the milk atoms against the cereal atoms leads to diffusion. Diffusion is a scientific term for the breaking down of a solid.Full Answer >
As of 2014, McDonald's indicates that its ice cream is made of milk, sugar, cream, nonfat milk solids, corn syrup solids and artificial vanilla flavor. It also includes mono- and diglycerides, guar gum, dextrose, sodium citrate, sodium phosphate, carrageenan, disodium phosphate, cellulose gum and vitamin A palmitate.Full Answer >