When the milk starts curdling, the curds are small, but as coagulation increases, curd size increases until the milk ends up with a tofu-like structure. When the curdling occurs, the ginger protease cuts open the κ-casein so that the hydrophilic C-terminus and the hydrophobic N-terminus separate.
As milk curdles, the curds initially form small clumps. However, as the coagulation process continues, the curd size increases until it resembles a tofu-like consistency. During this process, ginger protease breaks down κ-casein, separating its hydrophilic C-terminal and hydrophobic N-terminal regions.