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Why does non-alcoholic apple cider mix smoothly with milk, but mixing apple juice with milk causes it to curdle?

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Apple juice contains organic acids which causes the proteins present in milk to coagulate (curdle). The non-alcoholic cider most likely (depends on the brand?) contains less acids, so there is no coagulation. Good thing you mentioned that there is no alcohol present in the cider - ethanol is another thing that can cause milk to curdle.

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