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I had heard that raw or simply pasteurized milk does curdle if Ginger is put in it before it reaches its boiling point.

Alright, so yesterday I boiled the pasteurized milk at 23:00. Room temperature was around 17 degree Celsius.

In the morning I put in the Ginger and then started boiling it! Damn! The milk curdled. (I had put the plain tea leaves and sugar also along with the Ginger).

When the milk had been boiled in the previous night, why did it then curdle with Ginger in the morning?

I boiled the remaining milk separately and it was fine.

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please give answers w.r.t raw AS WELL AS boiled milk. Thanks. And No, no fridge was involved anywhere. –  TheIndependentAquarius Jan 14 '13 at 5:10
    
I was making Ginger milk tea. –  TheIndependentAquarius Jan 14 '13 at 5:17
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I am sorry, but the ginger preventing curdling thing is probably simply not true. I cannot think of a reason why it would be true, and googling found no hits. Probably the milk simply began to spoil overnight. I see no distinction between raw or previously boiled milk. –  SAJ14SAJ Jan 14 '13 at 7:26
    
@SAJ14SAJ HUH!, In your first comment, I thought it was a typo from your side! Now, you have again repeated the same line below Tor's answer. Where exactly have you found me saying that Ginger prevents milk from curdling? In fact I am worried that Ginger curdles the raw milk and now for some reason it is curdling the boiled one too! –  TheIndependentAquarius Jan 15 '13 at 0:51
    
Given the +1 to my original comment above, I am not the only person who interpreted your question this way.... it was ambiguous, and we do our best to figure out what the writer means. Anyway, you got to the information you were looking for in the answer below, due to the inactivation of the protease. –  SAJ14SAJ Jan 15 '13 at 1:20

1 Answer 1

up vote 5 down vote accepted

If you want to prevent the milk from curdling when adding ginger, you have to boil the ginger or at least add it to boiling milk.

Ginger protease (the curdling agent in fresh ginger) is rapidly destroyed at temperatures above 70°C. It does not matter if the milk has been boiled in advance if you add ginger to cold or room-tempered milk, it will still curdle.

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If I understand what you are saying in this answer correctly, it is not that the ginger prevents the milk from curdling in general, but rather that pre-boiling the ginger specifically prevents the milk from curdling as a result of the ginger--it could still curdle from other causes such as microbial action or presence of acids. –  SAJ14SAJ Jan 14 '13 at 18:25
    
@SAJ14SAJ: Yes, that is exactly what I meant. –  Tor-Einar Jarnbjo Jan 14 '13 at 18:36
    
I think you have your answer, @AnishaKaul -- ginger does not prevent curdling of milk. Heating the ginger above 70 C for some time prevents the ginger itself from curdling the milk, but it could still happen from other causes. –  SAJ14SAJ Jan 14 '13 at 19:02
    
Tor - helpful answer! So, curdling due to ginger is not related to preboiled or raw milk. It is related to the -temperature- of the milk! Thanks for enlightening. –  TheIndependentAquarius Jan 15 '13 at 1:04
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@Anisha: That was not actually what I wrote, but yes, the curdling process itself also depends on the milk temperature. The important issue however is that ginger looses its curdling capacity when heated (once) above 70°C for a few minutes. The ginger juice can then be added to cold or room-tempered milk and the milk will still not curdle. –  Tor-Einar Jarnbjo Jan 15 '13 at 16:33

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