[3] Water buffalo milk is used in the original recipe.

This substance with molecular weight of 31 kDa is found with three forms of isoelectric point values around 5.58, 5.40, and 5.22, respectively.

[5] Milk is a substance consisting mainly of milk fat globules and casein micelles in a continuous phase of water, sugar, whey protein and minerals.

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.

[6] When the curdling occurs, the ginger protease cuts open the κ-casein so that the hydrophilic C-terminus and the hydrophobic N-terminus separate.