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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