Adding salt to milk

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What happens when you add salt to milk? As shown by this movie, the milk curdles. In other words, it forms clumps that separate out into a top layer leaving a watery fluid at the bottom. Why does salt have this effect? Milk is a stable emulsion of microscopic fat droplets suspended in water. Adding salt induces the droplets to aggregate and thus makes the emulsion unstable.

Channel: Science & Technology
Uploaded: March 2, 2008 at 12:57 pm
Author: complexfluids

Length: 0:02:31
Rating: 0.00
Views: 2,099

Tags: Colloids

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Video Comments:
taida123 (Friday 11th of July 2008 11:10:13 AM)
Is the heat important? Stiring is not enough?
artpsych71 (Friday 20th of June 2008 07:13:31 AM)
Found this..."Adding salt to milk or casein systems promotes dissociation of calcium and phosphate from within casein micelles and into solution (Casiraghi and Lucisano, 1991; Gatti and Pires, 1995; Gaucheron et al., 2000)." Hope this helps.
artpsych71 (Friday 20th of June 2008 06:57:24 AM)
Could you provide a short wrtten explanation of what you are doing here? For example, "First, I added______, then I added _____ then I stirred. Doing so causes the milk to______." Thank you!