Busting Myth aka "Magically happens, Scientifically proven"

Discussion continues... here goes the very scientific terms, if you have any doubts at all, pls comment, E and KW shall explain it to you.

*serious strict face... Hrmmppphhh. Teacher with black frame glasses again and this time with a dictionary size book in hand*

As ginger contains ginger protease (GP- II), functions is to cleave peptides and protein through proline. Also it acts as a clotting agent to form the ginger milk curd. (Dai and Huang 2003).

Hydrolysis of protein in milk converts it from water soluble into water insoluble form, leading to the formation of milk curd (Wikipedia 2009).

When ginger juice is allow to settle down, it seperated to 2 layers, white powder substance settle at the bottom and clear yellow liquid above. The supernatant contains protease whereas the white substance is starch. It is the supernatant that helps in forming curd. (Choi et al. 2003)

Aged ginger juice could form milk curd better than young ginger juice as, aged ginger juice contains more protease (Spindle and Spices 2009). Hence, more enzymes are catalyzing the reaction, converting the soluble form of protein into insoluble form.

Due to enzyme activity, the reaction only occurs at high temperature. Without heating the milk, the reaction does not happen and no milk curd form. When, the temperature of the milk is increase the milk curd forms in a more solid form. Reason is the characteristic of the enzyme that catalyze the reaction at a faster rate, as in more enzymes are active, thereby converting more milk protein into insoluble form.

Therefore, the higher protein content, the easier it is to form curd because more protein is converted to insoluble form.

The failure of using full cream milk in forming curd is due to its lower protein content (3.0g oer 100ml) as compare to low fat milk (3.4g per 100ml) and not because of its fat content.

*ahhh... Light bulb shinning...!!!*

 Credit to myth busters out there aka References:

1. Choi, C., Chau, V., G., Lau, I., and Wong. I., 2006 [Online]. Available from: <http://www.hksspc.gov.hk/ppt/2006/Ginger%20Milk%20Curd.pdf> [Accessed 21st October 2009]
2. Dai. J. Q. and Huang. X.S., 2003. Seperation and Purification of Ginger Protease. Journal of Food Science, 24 (2), 72-79.
3. Spindle and Spices, 2009. Ginger Milk Pudding [Online]. Available from: <http://spindlesandspices.blogspot.com/2009/03/ginger-milk-pudding.html> [Accessed 21st October 2009]
4. Wikipedia, 2009. Ginger Milk Curd [Online]. Available from: <http://en.wikipedia.org/wiki/Ginger_milk_curd> [Accessed 21st October 2009]