Why milk gets spoiled when adding ginger during tea preparation?

Title: Understanding the Rationality of Using 10.75ml Milk for Fat Estimation Using the Gerber Method

The Gerber Method: Historical Insights into Fat Estimation The Gerber Method stands as a foundational and venerable chemical test utilized for the determination of fat content within various substances, with milk being the most commonly tested material. Dr. Niklaus Gerber, hailing from Switzerland, introduced and patented this method in 1891. By implementing the Gerber Method, …

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Why milk gets spoiled when adding ginger during tea preparation?

Milk gets spoiled when adding ginger during tea preparation because of the¬†presence of protease which basically acts as a curdling agent. & Zingipain, a protease, is found in ginger. This protease catalyses the denaturation of the milk protein, converting it from a water-soluble to a water-insoluble form, which results in the formation of milk curd, …

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