Solution:When lemon juice is added to milk it curdles, a process of coagulation.• The pH of milk is 6.8 and that of lemon is 3.5 due to the presence of citric acid.
• As the pH of the milk drops upon adding lemon, the milk curdles 1.e. the casein protein molecules attract one another forming curdles.
• So. the whole reaction involves precipitation of casein protein.