So, had it been high then that would have disturbed the pH of the milk and thereby that the coagulation or the stability of the casein in colloidal form that would have been disturbed
तर, ते जास्त झाले असते जेणेकरून दुधाचे पीएच विचलित झाले असते आणि त्यामुळे कोसिनच्या स्वरुपातील स्थिरता विकृत झाली असेल.