Editing Curdling (section)

== Method ==
[[File:20130911-OC-RBN-3855 (9733481041).jpg|thumb|A curd knife is used to cut milk curd into small cubes]]
[[File:Curdled milk (22413233226).jpg|thumb|A pan of curdled milk]]
In curdling, the pH of the milk decreases and becomes more acidic.<ref name=":0" /> Independently floating [[casein]] molecules attract one another, forming "curdles" that float in a [[Transparency and translucency|translucent]] [[whey]].<ref name=":0" /> At warmer temperatures, the clumping reaction occurs more quickly than at colder temperature.<ref name=":0" /> Curdling occurs naturally if cows' milk is left open in a warm environment to air for a few days.{{Citation needed|date=June 2022}}