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"Denaturing" is when something makes a protein unwind from it's normally stable, coiled state. The unzipped proteins are then able to tangle up with each other. In milk this action makes them precipitate out as the curd. http://www.thekitchn.com/the-science-behind-why-acid-curdles-milk-222962 There are a few things that make milk proteins denature: Heat, ...


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Protein doesn't get denatured by adding citric acid during cheese making, however it makes them "clump" together, hence forming what is known generaly as lactic curd (or in this case it would be "citric" curd I guess). For example in a Crottin style cheese (lactic goat cheese), that's what makes the texture all crumbly by letting the bacteria produce a good ...



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