... birth, and declines thereafter, replaced in effect by secretion of pepsin as the major gastric protease. Milk dose not coagulate on its own because of the kappa casein, which is deactivated by rennin. Because of this, I predict the rate that milk coagulates will increase proportionally to the increase in calcium chloride concentration, until the point where the optimum amount of calcium chloride had been added, at which point the rate that milk coagulates would no longer increase. This would be represented on a graph by a proportional diagonal line which would then level off. The reason for my prediction is the fact that the higher the calcium concentration, the greater the ionic strength, destabilising the milk and bringing about coagulation. The +2 (Ca2+) charge on the calcium allows the coagulation of milk. This means that the substrate, milk, can bind more easily when the concentration of calcium ions is higher. ...

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