Curdling

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, but may be unintentional and undesirable in making other foods such as sauces and custards.

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.