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ata Analysis: On the basis of your observations from the 3 tests, discuss the nutritional quality of casein and gelatin. What
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# when the temperature of the surrounding increases then milk normally curdles. the lactose suger present in the milk is converted into lactic acid which lead to curdling of milk. there is increase in the pH of the milk when date is expired.

# the protein source containing all essential amino acid are mostly all animal products like milk ,meat ,egg, fish etc also soyabean contains all essential amino acid.

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