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

2. The reason why buffalo milk will think about the solidification after encountering ginger juice is because ginger protease repents to neutralize the charge in casein colloidal particles after hydrolysis under certain conditions, thus making the milk solidify into colloid. In this process, there is no new substance, but only physical changes have taken place.