Milk + citric acid or pineapple juice formula? (chemistry)

In summary, the milk + citric acid or pineapple juice formula is a homemade substitute for buttermilk that works by using acidic substances to lower the pH of the milk and cause the proteins to denature and clump together. It is used in baking recipes to provide the same acidic properties as buttermilk and activate leavening agents. Any type of milk can be used, but different types may produce different results. The ratio of citric acid or pineapple juice to milk is about 1 tablespoon to 1 cup, but it is best to start with a small amount and add more as needed. The mixture can be stored in the refrigerator for up to one week, but should be used within a few days for best results.
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yale hong
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TL;DR Summary
I have a chemistry project involving milk coagulation under certain circumstances. One of the circumstances is milk combined with citric acid or pineapple juice.
I have a chemistry project involving milk coagulation under certain circumstances. One of the circumstances is milk combined with citric acid or pineapple juice. I need to find the chemical formula of this reaction.
 
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  • #3
Coagulation is not a simple reaction with a simple reaction equation, you won't find one.
 
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Related to Milk + citric acid or pineapple juice formula? (chemistry)

1. How does the milk + citric acid or pineapple juice formula work?

The milk + citric acid or pineapple juice formula works by using the acidic properties of citric acid or pineapple juice to curdle the milk. This curdling process separates the milk into solid curds and liquid whey. The citric acid or pineapple juice reacts with the proteins in the milk, causing them to denature and clump together, forming the curds.

2. Can any type of milk be used in this formula?

Yes, any type of milk can be used in this formula. However, the type of milk used may affect the consistency and taste of the final product. For example, using whole milk may result in a thicker and creamier cheese compared to using skim milk.

3. Is there a difference in using citric acid or pineapple juice in the formula?

Yes, there is a difference in using citric acid or pineapple juice in the formula. Citric acid is a stronger acid and will result in a firmer and tangier cheese compared to using pineapple juice. Pineapple juice contains enzymes that can also affect the flavor of the cheese.

4. How long does it take for the milk to curdle using this formula?

The time it takes for the milk to curdle using this formula can vary depending on the type of milk and the amount of citric acid or pineapple juice used. Typically, it takes around 5-10 minutes for the milk to curdle.

5. Can this formula be used to make other types of cheese?

Yes, this formula can be used to make other types of cheese such as paneer or ricotta. However, the consistency and flavor may differ from traditional methods of making these cheeses. It is best to experiment with different types of milk and acid sources to find the desired result.

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