During curding of milk, milk proteins are denatured and settle because

Options :
  1. its pH is lowered due to ionisation of lactic acid to lactate
  2. its pH increased because of conversion of lactate to lactic acid
  3. milk sugar lactose is converted to sucrose
  4. none of these
Answer and Explanation :-

Answer: Option 1


Sorry there is no explanation for this answer. Please help others by posting your response below

How do you rate this queston?  Very Easy  Easy  Average  Above Average  Tough

Previous Question : The number of oxygen molecules utilized during aerobic oxidation of one molecule of glucose is

Next Question : Oxidative phosphorylation is the formation of

Click here for online test on Respiration in Plants


 (Getemail alerts when others member replies)

the only graceful way to accept an insult is to ignore it if you cant ignore it, top it if you cant top it, laugh at it if you cant laugh at it, its probably deserved
-Russell Lynes