Effects of Vegetables on Coagulation of Heated Milk (Part 1)

Effects of Cabbage Juice

Abstract

Milk sometimes coagulates when it is heated with vegetables. In order to find the cause of the coagulation and its prevention, cabbage juice was used in this work. By heating the mixture of milk and cabbage juice, the following results were obtained.
1) It is found that there is a distinct difference in forming coagulation between the same variety of sample cabbage from different areas. The ones which have many green parts or dried ones have a low pH in their juice and a large quantity of calcium and magnesium : thus the juice easily coagulates the milk.
2) The juice ingredients is varied by the way of boiling the cabbage.
3) When the mixture is heated at a high temperature, the pH of the juice becomes lower, its color turns darkes, and finally the curds are formed.