No because you can't get the vinegar back to it's original state because some of the bacteria has gone inside the milk
Yes, but it is so hard as not to be worth it.
its a chemical change because you cannot reverse the process and just have milk and vinegar separate
Yes
It makes casein ,a type of rock or hard like substance
Typically, yes. Butter is a mixture of fat and milk solids. Once melted the fats separate from the milk solids. 'Clarified' butter, or ghee, is the separated butter fat, often used in Indian cooking, as a canning sealer, or as a dip for steamed shellfish. Clarified butter, once separated from the milk solids, does not require refrigeration to keep it from going rancid, however, it must be kept cool to maintain its solidity.
Casein is formed when you mix milk and vinegar,
Vinegar makes milk curdle and the nature of vinegar is to not mix.
Yes, when milk is mixed with vinegar, a chemical reaction occurs which causes the milk to curdle and separate into curds (solid) and whey (liquid). This reaction is due to the acid in the vinegar causing the milk proteins to coagulate and form curds.
Clabber is a verb and should be used as such. Milk clabbers when vinegar is added! Clabbering milk is the easiest way to separate the fat. Milk is sometimes clabbered before use in baking biscuits. You should always clabber the milk before mixing it in.
No. Adding vinegar to water is a physical process. You are making a vinegar solution, and the chemical structure of both the water and the vinegar does not change. You can physically separate the vinegar from the water through the physical process of distillation.
the changes which can be reversed by reversing the conditions are reversible changes. the changes which cannot be reversed by reversing the conditions are irreversible changes.