Editing Curdling (section)

{{Short description|Breaking of an emulsion or colloid into large parts of different composition}}
{{Redirect-multi|2|Curdled|Curdled milk|the 1996 film|Curdled (film)|the 2012 album by Nicole Dollanganger|Nicole Dollanganger}}
{{inline citations|date=July 2019}}
[[File:20130911-OC-RBN-3844 (9736714198).jpg |thumb|A [[cheesemaker]] checks the set of milk curd after vegetable rennet was added to milk]]
'''Curdling''' is the breaking of an [[emulsion]] or [[colloid]] into large parts of different composition through the physio-chemical processes of [[flocculation]], [[creaming (chemistry)|creaming]], and [[coalescence (chemistry)|coalescence]].<ref name=":0">{{Cite web |title=Why does Milk Curdle? |url=https://www.scienceofcooking.com/why-does-milk-curdle.html |access-date=2022-06-10 |website=www.scienceofcooking.com}}</ref> Curdling is purposeful in the production of [[Curd|cheese curd]] and [[tofu]]; undesirable in the production of a [[sauce]], [[fondue|cheese fondue]] or a [[custard]].<ref name=":0" />