How the digestion of milk in the stomach influenced the concentration and pH when working with rennin?

When milk is digested in the stomach, rennin (or chymosin) acts on the milk protein casein, causing it to coagulate and form curds. This process lowers the pH of the stomach contents, as the acid environment helps activate rennin and promotes further digestion. The coagulation of milk delays its passage through the digestive tract, allowing for more efficient nutrient absorption. Consequently, the concentration of nutrients increases as the pH decreases, optimizing the digestive process.