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∙ 12y agoThe pH of the fresh cow milk sample is 6,4-6,8 making it a weak acidic. To precipitate casein lactic acid is added - the acidity is now increased up to 20 0T; T is the symbol of Thorner degree.
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∙ 12y agoCompare the pH of the milk sample and the phat which the casein solid forms?
Casein is extracted from milk by heating the milk, adding acid or enzyme to precipitate the casein, and then separating the solid casein curds from the liquid whey. The curds are then washed and dried to obtain the casein powder.
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Vinegar causes the milk to curdle by lowering its pH, leading to a separation of the casein protein from the liquid whey. The casein proteins coagulate and form solid curds that can be separated from the liquid, leaving behind casein-free whey.
Snow and frost are solid forms of water. The melting point of water is 0 oC;
When casein is heated, it undergoes denaturation, which causes it to unfold and form new interactions with water molecules, resulting in the formation of a gel-like structure. This is commonly seen when making cheese, as casein proteins coagulate and form a solid curd with the expulsion of whey.
Milk contains casein, a protein that can be broken down by the enzyme caseinase. When caseinase breaks down casein, it produces a clear zone around the bacterial colony on an agar plate. This property is known as casein hydrolysis.
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they can take different forms, the forms at liquid solid and gas.
The sample of solid will float in water in the table of densities, where the density of the solid is less than the density of water. This can be determined by comparing the densities of the solid and water.
Casein is a protein found in milk that is soluble at neutral pH. As acetic acid lowers the pH of the solution, the casein molecules become protonated and lose their solubility, leading to precipitation. This is because the change in pH disrupts the electrostatic and hydrophobic interactions that keep the protein in solution.
The Loss on Drying (LOD) formula for solid powder forms is typically calculated as: LOD (%) = ((Initial weight - Final weight) / Initial weight) x 100 Where: Initial weight is the weight of the sample before drying. Final weight is the weight of the sample after drying.