Curdling
Curdling
Curdling (/ˈkɜːrdlɪŋ/) is a process in which a liquid forms into curds, often seen in the coagulation of milk.
Etymology
The term "curdle" originates from the Middle English word "cruden" which means to press or coagulate.
Process
Curdling occurs when the milk's proteins, casein and whey, react to an acidic substance such as lemon juice or rennet and coagulate to form curds. The remaining liquid, known as whey, can be drained off to leave the curds. This process is commonly used in cheese making.
Related Terms
- Coagulation: The process by which milk turns from a liquid state into a solid or semi-solid state. Coagulation is a key part of the curdling process.
- Casein: The main protein found in milk and cheese. Casein is responsible for the formation of curds during the curdling process.
- Whey: The liquid remaining after milk has been curdled and strained. It is a by-product of the curdling process.
- Cheese: A food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein, usually triggered by curdling.
- Rennet: A complex set of enzymes produced in the stomachs of ruminant mammals which is used in the production of most cheeses to speed up the curdling process.
External links
- Medical encyclopedia article on Curdling
- Wikipedia's article - Curdling
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