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Curdling is the breaking of an emulsion or colloid into large parts of different composition through the physio-chemical processes of flocculation, creaming, and coalescence.[1] Curdling is purposeful in the production of cheese curd and tofu; undesirable in the production of a sauce, cheese fondue or a custard.[1]
- ^ a b "Why does Milk Curdle?". www.scienceofcooking.com. Retrieved 2022-06-10.