Why does milk sometimes curdle when adding jaggery powder, and how can

Why does milk sometimes curdle when adding jaggery powder, and how can it be prevented?

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By SatopradhanMar 23, 2025

Adding jaggery powder to extremely hot milk can sometimes cause the proteins to denature or coagulate, leading to curdling. This happens because jaggery is naturally slightly acidic, while milk has a neutral to slightly alkaline pH (around 6.5-6.7). When jaggery is added to boiling milk, the acidity can disturb the milk’s pH balance, causing casein proteins to destabilize and clump together, leading to curdling. To prevent this, adding the jaggery powder directly to the cup after pouring the milk rather than mixing it into boiling milk is best. This allows the milk to cool slightly, maintaining its stability and ensuring smooth integration without affecting its texture.