What is the pH at which casein forms a curd?
Coagulation of casein proteins occurs when negative charges are neutralized by the hydrogen ions from acid. When the pH drops to 4.6, casein becomes very insoluble and precipitates readily into a curd. Milk's isoelectric point is 4.6; this is when the negative and positive charges on the casein balance each other and the overall charge is neutral.
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