[question] for the chemistry types- making chicken soup. Why did lemon juice turn the light brown chicken stock almost white?

Okay, so I was making chicken soup from stock I had made using a (lightly,) browned carcus and neck. just before dumping the the dumplings into it, the stock’s color was a nice light brown. I added about 1/4 cup of lemon juice, turned my back for 30 seconds after a stir and it turned it an almost milky-off white. Eventually it...