Editing Curdling (section)

== Cheese and tofu ==
{{main|Cheese|Tofu}}
[[File:Curd Setting.jpg|thumb|Cheese curd prior to pressing]]
[[File: Japanese SilkyTofu (Kinugoshi Tofu).JPG |thumb|Silky tofu (kinugoshi tofu)]]

[[Milk]] and [[soy milk]] are curdled intentionally to make [[cheese]] and [[tofu]] by the addition of [[enzyme]]s (typically [[rennet]]), [[acid]]s (including [[lemon juice]]), or various [[salt (chemistry)|salt]]s ([[magnesium chloride]], [[calcium chloride]], or [[gypsum]]); the resulting [[curd]]s are then pressed.<ref>{{Cite web |title=CFR - Code of Federal Regulations Title 21 |url=https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?CFRPart=133 |access-date=2023-08-05 |website=www.accessdata.fda.gov}}</ref>