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  Curdling

 Sigma KEE - Curdling
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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]
Relationships      
Parents changement d'�tat Any Process where the PhysicalState of part of the patient of the Process changes.
Children CurdlingMilkCurdlingMilk 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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