Why should hac be added slowly to the milk with thorougly stirring?

HAC (Hydroxy Acetic Acid) should be added slowly to milk while stirring thoroughly to ensure even distribution and prevent localized acidity, which can lead to curdling. Rapid addition without stirring may cause the proteins in the milk to coagulate prematurely, negatively affecting texture and flavor. Gradual incorporation allows for better control of the reaction and helps maintain the desired consistency and quality of the final product.