Curdling
Breaking of an emulsion or colloid into large parts of different composition / From Wikipedia, the free encyclopedia
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"Curdled" and "Curdled milk" redirect here. For the 1996 film, see Curdled (film). For the 2012 album by Nicole Dollanganger, see Nicole Dollanganger.
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]
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