Curing principle of ginger milk: The curing of ginger milk is mainly within a certain range, that is, between 40- 100℃, and ginger juice reacts with milk to solidify the milk, but generally, the temperature of the milk should be lowered during the production process, so that the made ginger milk will taste better.

Why does ginger milk solidify?

Ginger milk pimple is a traditional telecom in China and Guangdong province. It is rich in taste and full of milk fragrance, and also has the effect of warming stomach and caring skin. Some chefs will cook at home by themselves, but if they don't master the correct technique, it will be difficult to solidify. So what is the principle of ginger milk colliding with ginger solidification?

Ginger milk is mainly made by the chemical reaction between ginger juice and milk in a certain range, that is, 40- 100℃, which is the main principle of ginger milk. In the traditional production method, the temperature of milk will be slightly lowered, so that the taste of the finished product will be better.

The reason why buffalo milk will think of coagulation after encountering ginger juice is because ginger protease repents and neutralizes the charge in casein colloidal particles after hydrolysis under certain conditions, thus making milk coagulate into colloid. In this process, no new substance was born, only physical changes took place.