In the range of (1) 20℃ ~ 60℃, the coagulation rate of milk increased with the increase of temperature. When the temperature is 80℃ ~ 100℃, the solidification rate decreases with the increase of temperature. The solidification rate is the highest at 60℃ ~ 80℃

(2) Boiled ginger juice will lose its coagulability, which proves that fresh ginger juice contains an enzyme that can transform soluble milk protein into insoluble state.

(3) The same amount of ginger juice should be stored at different temperatures before being mixed with milk at the corresponding temperature; Reduce the temperature range and increase the temperature gradient