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Sigma KEE - CurdlingMilk
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curdling milk
CurdlingMilk is the Process in which the pH of the milk decreases and becomes more acidic. Independently floating casein molecules attract one another, forming lumps that float in a translucent whey.[Wikipedia]
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Parents curdling Curdling in is the breaking of an Emulsion or Colloid into large parts of different composition through the physio-chemical processes of flocculation, creaming, and coalescence. Curdling occurs naturally but it can also be intentially. It is purposeful in the production of cheese curd and tofu; undesirable in the production of a sauce, cheese fondue or a custard.[Wikipedia]


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