When milk proteins (casein) mix with certain plant-based fibers (polysaccharides), they can either stick together or push apart based on conditions like acidity and salt levels, changing how the final dairy product feels and looks.

Casein, a protein in milk, sticks to certain plant compounds and minerals differently depending on things like how acidic the environment is, how hot it is, or how salty the solution is — and also depends on the shape and size of the stuff it’s sticking to.

Milk has a protein called casein that grabs onto calcium like a magnet, helping it form tiny clumps that stay suspended in milk instead of sinking or separating.

When casein (a protein in milk) meets polyphenols (natural compounds in tea, wine, or fruit), they stick together in different ways—like magnets and glue—and this changes the protein’s shape and how it works.