The process of forming curds; the action or result of milk or other liquids separating into solid curds and liquid whey.
Gerund or present participle of 'curdle,' indicating an ongoing process or the result of the action.
Curdling is actually two chemistry processes at once—the protein molecules unfold (denaturation) and then tangle together (aggregation)—and understanding both steps was crucial to food science's development.
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