Protein of egg coagulates on 60 degree but proteins of milk do not coagulate at high temperatures..why? What is the main reason behind all this?

  • $\begingroup$ Milk coagulates at a temperature below 18 degrees is what I do know. $\endgroup$ – Brian Sep 30 '19 at 17:04
  • $\begingroup$ I'll look into it for you. $\endgroup$ – Brian Sep 30 '19 at 17:04

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