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- Curdling abstract "In cookery, curdling is the breaking of an emulsion or colloid into large parts of different composition through the physico-chemical processes of flocculation, creaming, and coalescence. Curdling is intentional and desirable in making cheese and tofu; unintentional and undesirable in making sauces and custards. Curdling occurs naturally in milk if the milk is not used by the expiration date, or if the milk stays out in warm temperature. Milk is composed of several compounds, primarily fat, protein, and sugar. The protein in milk is normally suspended in a colloidal solution, which means that the small protein molecules float around freely and independently. These floating protein molecules refract light and contribute (with the suspended fat) to the white appearance of milk. Normally these protein molecules repel each other, allowing them to float about without clumping, but when the pH of their solution changes, they can attract one another and form clumps. This is what happens when milk curdles, as the pH drops and becomes more acidic, the protein (casein) molecules attract one another and become \"curdles\" floating in a solution of translucent whey. This clumping reaction happens more swiftly at warmer temperatures than it does at cold temperatures.".
- Curdling wikiPageID "1101446".
- Curdling wikiPageLength "2846".
- Curdling wikiPageOutDegree "27".
- Curdling wikiPageRevisionID "707460092".
- Curdling wikiPageWikiLink Acid.
- Curdling wikiPageWikiLink Calcium_chloride.
- Curdling wikiPageWikiLink Category:Cooking_techniques.
- Curdling wikiPageWikiLink Category:Culinary_terms.
- Curdling wikiPageWikiLink Cheese.
- Curdling wikiPageWikiLink Cheesecake.
- Curdling wikiPageWikiLink Coalescence_(chemistry).
- Curdling wikiPageWikiLink Colloid.
- Curdling wikiPageWikiLink Creaming_(chemistry).
- Curdling wikiPageWikiLink Curd.
- Curdling wikiPageWikiLink Custard.
- Curdling wikiPageWikiLink Egg_(food).
- Curdling wikiPageWikiLink Emulsion.
- Curdling wikiPageWikiLink Enzyme.
- Curdling wikiPageWikiLink Flocculation.
- Curdling wikiPageWikiLink Gypsum.
- Curdling wikiPageWikiLink Hollandaise_sauce.
- Curdling wikiPageWikiLink Magnesium_chloride.
- Curdling wikiPageWikiLink Mayonnaise.
- Curdling wikiPageWikiLink Milk.
- Curdling wikiPageWikiLink On_Food_and_Cooking.
- Curdling wikiPageWikiLink Rennet.
- Curdling wikiPageWikiLink Salt.
- Curdling wikiPageWikiLink Soy_milk.
- Curdling wikiPageWikiLink Strained_yogurt.
- Curdling wikiPageWikiLink Tofu.
- Curdling wikiPageWikiLink Yogurt.
- Curdling wikiPageWikiLinkText "Curdling".
- Curdling wikiPageWikiLinkText "curdle".
- Curdling wikiPageWikiLinkText "curdled milk".
- Curdling wikiPageWikiLinkText "curdles".
- Curdling wikiPageWikiLinkText "curdling".
- Curdling wikiPageUsesTemplate Template:Cooking-stub.
- Curdling wikiPageUsesTemplate Template:Cooking_techniques.
- Curdling wikiPageUsesTemplate Template:Main.
- Curdling subject Category:Cooking_techniques.
- Curdling subject Category:Culinary_terms.
- Curdling hypernym Breaking.
- Curdling type Technique.
- Curdling comment "In cookery, curdling is the breaking of an emulsion or colloid into large parts of different composition through the physico-chemical processes of flocculation, creaming, and coalescence. Curdling is intentional and desirable in making cheese and tofu; unintentional and undesirable in making sauces and custards. Curdling occurs naturally in milk if the milk is not used by the expiration date, or if the milk stays out in warm temperature.".
- Curdling label "Curdling".
- Curdling sameAs Q5194680.
- Curdling sameAs m.0gg69rt.
- Curdling sameAs Q5194680.
- Curdling wasDerivedFrom Curdling?oldid=707460092.
- Curdling isPrimaryTopicOf Curdling.