I think I have mentioned in an earlier posting on us using our acidity meter, the importance of acidity. Here I am taking a quick look at it from a slightly different angle. Milk in its raw, natural state has a pH of around 6.7.  Reducing the pH to 4.6 or below results in the destabilisation of the casein structure and become solid i.e. form a curd.  In other words, the casein protein in milk needs to achieve a certain acidity to form a coagulum.  There are two ways to denatu