What happens if you put vinegar in milk and together add heat sugar?

When vinegar is added to milk, the milk proteins (caseins) react with the vinegar's acidity and coagulate, causing the milk to curdle. This is because the vinegar lowers the pH of the milk, which causes the caseins to lose their solubility and form clumps.

Heat and sugar:

Heating the milk and vinegar mixture will cause the curds to shrink and the whey (the liquid part of the milk) to become more concentrated. The sugar will dissolve into the whey and add sweetness to the mixture.

The resulting mixture

The resulting mixture is called "paneer" in Indian cuisine. It is a type of fresh cheese that is made by curdling milk with vinegar or lemon juice and then draining the whey. Paneer can be used in a variety of dishes, such as curries, stews, and desserts.

Other uses

In addition to being used to make paneer, vinegar can also be used to make other types of cheese, such as ricotta and feta. It can also be used to tenderize meat and fish, and to add acidity to salad dressings and marinades.