95% of casein in milk exists in the form of colloidal particles with a diameter of about 40 ~ 300 nm. Casein in milk is negatively charged on the surface of the liquid, and the same charges among casein molecules repel each other. Therefore, when milk exists alone, the protein molecules of cheese exist singly, in the form of emulsion.
Buffalo milk coagulates when it meets ginger juice, because ginger protease is hydrolyzed under certain conditions, which neutralizes the charge of casein colloidal particles and makes milk coagulate into colloid. In this process, charge neutralization took place, and the substance was still the original protein, and no new substance was generated, just physical changes.
Extended data
Matters needing attention in eating ginger
1, first of all, don't peel ginger. Many people like to peel ginger. In fact, eating like this can't fully exert the overall effect of ginger. Ordinary fresh ginger can be shredded and sliced after it is washed.
2. Don't eat rotten ginger. Rotten ginger will produce a very toxic substance, which can denature and necrosis liver cells, thus inducing liver cancer, esophageal cancer and so on.
3, should not eat more. In hot summer, people are prone to dry mouth, polydipsia, sore throat and excessive sweating. Ginger is pungent and warm, and it is a hot food. According to the principle of "heat is cold", it is not advisable to eat more.
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