Why is milk vitamin fortified? What disease might this prevent?
Pasteurizing milk destroys many vitamins. The have to be re added. One of the added vitamins, Vitamin D, prevents Rickets.
What happens when the pH of milk is adjusted to 4.7?
When the pH of milk is adjusted to 4.7, it becomes acidic. This acidic environment can have several effects on milk:
1. Curdling: The proteins in milk, primarily casein, are sensitive to changes in pH. When milk becomes acidic, the casein proteins can coagulate and form clumps or curds.
2. Flavor and texture changes: Acidic conditions can also affect the flavor and texture of milk. It can give the milk a slightly sour taste and cause it to become thicker or have a different mouthfeel.
3. Preservation: Adjusting the pH of milk can slow down the growth of spoilage bacteria. Acidic conditions make it less favorable for bacteria to multiply, helping to extend the shelf life of milk.
Overall, adjusting the pH of milk to 4.7 can result in curdling, changes in flavor and texture, and help in preserving its freshness.