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Curdling is the breaking of anemulsion orcolloid into large parts of different composition through the physio-chemical processes offlocculation,creaming, andcoalescence.[1] Curdling is purposeful in the production ofcheese curd andtofu; undesirable in the production of asauce,cheese fondue or acustard.[1]
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In curdling, the pH of the milk decreases and becomes more acidic.[1] Independently floatingcasein molecules attract one another, forming "curdles" that float in atranslucentwhey.[1] At warmer temperatures, the clumping reaction occurs more quickly than at colder temperature.[1] Curdling occurs naturally if cows' milk is left open in a warm environment to air for a few days.[citation needed]
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Milk andsoy milk are curdled intentionally to makecheese andtofu by the addition ofenzymes (typicallyrennet),acids (includinglemon juice), or varioussalts (magnesium chloride,calcium chloride, orgypsum); the resultingcurds are then pressed.[2]
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In hot preparations emulsified witheggs likehollandaise andcustard, curdling is the undesirable result of overheating the sauce. Sauces which contain starch curdle with more difficulty.
In cold sauces likemayonnaise as well as in hot sauces, too large a ratio of fat to egg may also cause curdling.
In sauces which include milk oryogurt, overheating often causes curdling. The higher the fat content, the less likely curdling is.Strained yogurt used in sauces also curdles only with difficulty.[citation needed]
When a plant based milk such assoya milk is added to coffee, curdling can sometimes occur. To help prevent this manufacturers sometimes add acidity regulators.[3]
When makingcheesecake, if water is added to the cream cheese during the combining period, it will curdle.[citation needed]
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