Curdling

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. Curdling is purposeful in the production of cheese curd and tofu; undesirable in the production of a sauce, cheese fondue or a custard.

"Curdled" and "Curdled milk" redirect here. For the 1996 film, see Curdled (film). For the 2012 album by Nicole Dollanganger, see Nicole Dollanganger.
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