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How acidic does a mixture have to be for milk to curdle?
Is it bad to boil milk?Making hard cheese from milk by vinegarWhat causes curding in this case: heating milk with large quantities of sugarSmall emulsified breakfast sausages in Dutch countriesWhat are the grey-black specks that appear when whipping cream in stainless steel bowl?Home made Rice Milk that's not slimy or chalky?How to make chocolate milkWhat is the difference between milk (simple) and milk drink?What is a good substitute for full cream milk powder?How do starches, butter and milk interact from a culinary chemistry / food technology standpoint?
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I am planning on making sausages with both cream and vinegar as ingredients. I suspect the mixture of all the ingredients with the vinegar won't be acidic enough to cause the cream to curdle, but this has raised a question: how acidic does a mixture have to be for milk to curdle?
Certainly if I drop milk into 100% vinegar the milk will curdle. But what if only 20% of a mixture is vinegar? 10%? 2%?
milk chemistry sausages
asked 8 hours ago
BehacadBehacad
6103 silver badges13 bronze badges
add a comment |
I am planning on making sausages with both cream and vinegar as ingredients. I suspect the mixture of all the ingredients with the vinegar won't be acidic enough to cause the cream to curdle, but this has raised a question: how acidic does a mixture have to be for milk to curdle?
Certainly if I drop milk into 100% vinegar the milk will curdle. But what if only 20% of a mixture is vinegar? 10%? 2%?
milk chemistry sausages
asked 8 hours ago
BehacadBehacad
6103 silver badges13 bronze badges
add a comment |
I am planning on making sausages with both cream and vinegar as ingredients. I suspect the mixture of all the ingredients with the vinegar won't be acidic enough to cause the cream to curdle, but this has raised a question: how acidic does a mixture have to be for milk to curdle?
Certainly if I drop milk into 100% vinegar the milk will curdle. But what if only 20% of a mixture is vinegar? 10%? 2%?
milk chemistry sausages
asked 8 hours ago
BehacadBehacad
6103 silver badges13 bronze badges
I am planning on making sausages with both cream and vinegar as ingredients. I suspect the mixture of all the ingredients with the vinegar won't be acidic enough to cause the cream to curdle, but this has raised a question: how acidic does a mixture have to be for milk to curdle?
Certainly if I drop milk into 100% vinegar the milk will curdle. But what if only 20% of a mixture is vinegar? 10%? 2%?
milk chemistry sausages
milk chemistry sausages
asked 8 hours ago
BehacadBehacad
6103 silver badges13 bronze badges
asked 8 hours ago
BehacadBehacad
6103 silver badges13 bronze badges
asked 8 hours ago
BehacadBehacad
6103 silver badges13 bronze badges
asked 8 hours ago
BehacadBehacad
6103 silver badges13 bronze badges
asked 8 hours ago
BehacadBehacad
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6103 silver badges13 bronze badges
add a comment |
add a comment |
2 Answers
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This article by Bean Scene magazine describes an experiment they carried out to determine just that:
When we adjust the pH in smaller steps, we start to get a picture of the conditions that cause each milk to curdle. Cold soy milk curdles at a rather mild coffee pH of 4.6. Meanwhile dairy milk is much hardier. You need a very acidic pH 4.1 to curdle it. In conclusion, soy milk is much more sensitive to acidity than dairy.
...
When repeating the experiment with hot milk and hot coffee, the
minimum safe limit for soy is pH 4.7, while it is pH 4.5 for dairy. It
doesn’t look like a big difference, but it might just be crucial
difference in terms of the coffees that would normally be used in
milky drinks. Lighter roasts could quite easily cross the pH 4.7
boundary, where soy becomes prone to curdling.
answered 8 hours ago
dbmag9dbmag9
8667 silver badges10 bronze badges
add a comment |
Milk's natural pH is about 6.5, just slightly acidic. If it approaches a pH of 5.5, the casein proteins lose their negative charge and the micelles no longer repel each other, meaning they start to gather in small clusters. At around pH 4.6, the scattered proteins bond to each other again and begin to curdle.
Though this kind of curdling is not the same as when making cheese with rennet.
I don't know what proportions of milk and vinegar you need to keep the milk from curdling but using pH levels you should get a pretty good idea.
answered 8 hours ago
HalhexHalhex
5832 silver badges18 bronze badges
add a comment |
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2 Answers
2
active
oldest
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2 Answers
2
active
oldest
votes
active
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active
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This article by Bean Scene magazine describes an experiment they carried out to determine just that:
When we adjust the pH in smaller steps, we start to get a picture of the conditions that cause each milk to curdle. Cold soy milk curdles at a rather mild coffee pH of 4.6. Meanwhile dairy milk is much hardier. You need a very acidic pH 4.1 to curdle it. In conclusion, soy milk is much more sensitive to acidity than dairy.
...
When repeating the experiment with hot milk and hot coffee, the
minimum safe limit for soy is pH 4.7, while it is pH 4.5 for dairy. It
doesn’t look like a big difference, but it might just be crucial
difference in terms of the coffees that would normally be used in
milky drinks. Lighter roasts could quite easily cross the pH 4.7
boundary, where soy becomes prone to curdling.
answered 8 hours ago
dbmag9dbmag9
8667 silver badges10 bronze badges
add a comment |
This article by Bean Scene magazine describes an experiment they carried out to determine just that:
When we adjust the pH in smaller steps, we start to get a picture of the conditions that cause each milk to curdle. Cold soy milk curdles at a rather mild coffee pH of 4.6. Meanwhile dairy milk is much hardier. You need a very acidic pH 4.1 to curdle it. In conclusion, soy milk is much more sensitive to acidity than dairy.
...
When repeating the experiment with hot milk and hot coffee, the
minimum safe limit for soy is pH 4.7, while it is pH 4.5 for dairy. It
doesn’t look like a big difference, but it might just be crucial
difference in terms of the coffees that would normally be used in
milky drinks. Lighter roasts could quite easily cross the pH 4.7
boundary, where soy becomes prone to curdling.
answered 8 hours ago
dbmag9dbmag9
8667 silver badges10 bronze badges
add a comment |
This article by Bean Scene magazine describes an experiment they carried out to determine just that:
When we adjust the pH in smaller steps, we start to get a picture of the conditions that cause each milk to curdle. Cold soy milk curdles at a rather mild coffee pH of 4.6. Meanwhile dairy milk is much hardier. You need a very acidic pH 4.1 to curdle it. In conclusion, soy milk is much more sensitive to acidity than dairy.
...
When repeating the experiment with hot milk and hot coffee, the
minimum safe limit for soy is pH 4.7, while it is pH 4.5 for dairy. It
doesn’t look like a big difference, but it might just be crucial
difference in terms of the coffees that would normally be used in
milky drinks. Lighter roasts could quite easily cross the pH 4.7
boundary, where soy becomes prone to curdling.
answered 8 hours ago
dbmag9dbmag9
8667 silver badges10 bronze badges
This article by Bean Scene magazine describes an experiment they carried out to determine just that:
When we adjust the pH in smaller steps, we start to get a picture of the conditions that cause each milk to curdle. Cold soy milk curdles at a rather mild coffee pH of 4.6. Meanwhile dairy milk is much hardier. You need a very acidic pH 4.1 to curdle it. In conclusion, soy milk is much more sensitive to acidity than dairy.
...
When repeating the experiment with hot milk and hot coffee, the
minimum safe limit for soy is pH 4.7, while it is pH 4.5 for dairy. It
doesn’t look like a big difference, but it might just be crucial
difference in terms of the coffees that would normally be used in
milky drinks. Lighter roasts could quite easily cross the pH 4.7
boundary, where soy becomes prone to curdling.
answered 8 hours ago
dbmag9dbmag9
8667 silver badges10 bronze badges
answered 8 hours ago
dbmag9dbmag9
8667 silver badges10 bronze badges
answered 8 hours ago
dbmag9dbmag9
8667 silver badges10 bronze badges
answered 8 hours ago
dbmag9dbmag9
8667 silver badges10 bronze badges
8667 silver badges10 bronze badges
add a comment |
add a comment |
Milk's natural pH is about 6.5, just slightly acidic. If it approaches a pH of 5.5, the casein proteins lose their negative charge and the micelles no longer repel each other, meaning they start to gather in small clusters. At around pH 4.6, the scattered proteins bond to each other again and begin to curdle.
Though this kind of curdling is not the same as when making cheese with rennet.
I don't know what proportions of milk and vinegar you need to keep the milk from curdling but using pH levels you should get a pretty good idea.
answered 8 hours ago
HalhexHalhex
5832 silver badges18 bronze badges
add a comment |
Milk's natural pH is about 6.5, just slightly acidic. If it approaches a pH of 5.5, the casein proteins lose their negative charge and the micelles no longer repel each other, meaning they start to gather in small clusters. At around pH 4.6, the scattered proteins bond to each other again and begin to curdle.
Though this kind of curdling is not the same as when making cheese with rennet.
I don't know what proportions of milk and vinegar you need to keep the milk from curdling but using pH levels you should get a pretty good idea.
answered 8 hours ago
HalhexHalhex
5832 silver badges18 bronze badges
add a comment |
Milk's natural pH is about 6.5, just slightly acidic. If it approaches a pH of 5.5, the casein proteins lose their negative charge and the micelles no longer repel each other, meaning they start to gather in small clusters. At around pH 4.6, the scattered proteins bond to each other again and begin to curdle.
Though this kind of curdling is not the same as when making cheese with rennet.
I don't know what proportions of milk and vinegar you need to keep the milk from curdling but using pH levels you should get a pretty good idea.
answered 8 hours ago
HalhexHalhex
5832 silver badges18 bronze badges
Milk's natural pH is about 6.5, just slightly acidic. If it approaches a pH of 5.5, the casein proteins lose their negative charge and the micelles no longer repel each other, meaning they start to gather in small clusters. At around pH 4.6, the scattered proteins bond to each other again and begin to curdle.
Though this kind of curdling is not the same as when making cheese with rennet.
I don't know what proportions of milk and vinegar you need to keep the milk from curdling but using pH levels you should get a pretty good idea.
answered 8 hours ago
HalhexHalhex
5832 silver badges18 bronze badges
answered 8 hours ago
HalhexHalhex
5832 silver badges18 bronze badges
answered 8 hours ago
HalhexHalhex
5832 silver badges18 bronze badges
answered 8 hours ago
HalhexHalhex
5832 silver badges18 bronze badges
5832 silver badges18 bronze badges
add a comment |
add a comment |
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