The acid gives filmjölk a sour taste and causes proteins in the milk, mainly casein , to coagulate , thus thickening the final product.
I acid unika filmjolk ukunambitheka omuncu futhi kubangela namaprotheni ubisi, ikakhulukazi casein, ukuze coagulate, ngaleyo ndlela ukuqina umkhiqizo wokugcina.