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Curdling

Curdling is the coagulation of milk proteins, primarily casein, that causes the separation of milk into a solid phase known as curds and a liquid phase called whey, a process essential for manufacturing dairy products like cheese and yogurt.^[1] This transformation occurs naturally or through induced methods, concentrating milk's proteins, fats, and minerals in the curds while expelling the whey containing water, lactose, and soluble components.^[2] In food science, curdling is a controlled denaturation and aggregation of casein micelles, the spherical structures that stabilize milk's emulsion, leading to gel formation under specific conditions of pH, temperature, and enzymatic action.^[3] The primary mechanisms of curdling are acid-induced coagulation and enzymatic coagulation using rennet. Acid coagulation involves lowering the milk's pH to approximately 4.6, often via lactic acid bacteria or direct addition of acids like citric or lactic acid, which neutralizes the negative charges on casein micelles, allowing them to aggregate and form a soft curd suitable for fresh cheeses such as cottage cheese or quark.^[3] Enzymatic coagulation, conversely, employs chymosin (also known as rennin), a protease enzyme traditionally sourced from calf stomachs or produced microbially, which specifically cleaves the kappa-casein protein on micelle surfaces, destabilizing the structure and enabling calcium-mediated bridging for firmer curd formation used in aged cheeses like cheddar.^[4] Hybrid methods combining acid and heat can also denature whey proteins, enhancing curd structure in products like ricotta.^[5] Curdling's applications extend beyond cheese to yogurt production and even unintentional occurrences in culinary preparations, where adding acidic ingredients like lemon juice or tomatoes to hot milk-based sauces can trigger separation, often mitigated by stabilizers.^[2] Scientifically, the process hinges on the biochemistry of milk's 80% casein content forming micelles stabilized by colloidal calcium phosphate, with disruptions leading to syneresis—the expulsion of whey from the gel matrix.^[1] Advances in dairy technology, such as high-pressure processing or transglutaminase enzymes, further refine curd properties for improved texture and yield in modern production.^[5]

Definition and Basics

Definition of Curdling

Curdling refers to the physical and chemical process in which a liquid emulsion, typically milk or plant-based milk alternatives, separates into solid curds—composed of coagulated proteins—and liquid whey due to the destabilization of the colloidal suspension.^[6] This separation occurs when the stabilizing factors of the emulsion, such as protein micelles, are disrupted, leading to the aggregation of proteins into visible solid masses.^[7] In milk, the primary proteins involved are caseins, which exist in micellar structures that maintain the emulsion's stability under normal conditions. Curdling begins when these proteins denature and aggregate, often triggered by a decrease in pH or changes in temperature, causing the micelles to lose their protective hydrophilic layers and clump together.^[7] Similar processes affect other colloidal liquids, including soy milk, where soy proteins coagulate upon addition of coagulants; egg mixtures, in which albumins aggregate under heat or acid; and custards, where rapid protein coagulation leads to unwanted separation.^[8]^[9] Visually, curdling is indicated by the formation of distinct lumps or curds floating in the liquid, resulting in a grainy texture and clear phase separation between the solids and the remaining whey.^[10] This process plays a foundational role in cheese production, where controlled curdling transforms liquid milk into the basis for solid dairy products.^[11]

Historical Context

The process of curdling milk has ancient origins, with archaeological evidence indicating that early forms of cheese production emerged around 5500 BCE in the Near East, including regions of present-day Anatolia and Mesopotamia, where Neolithic communities domesticated animals and began processing milk fats.^[12] Nomadic herders likely discovered curdling accidentally—a traditional legend suggests when milk was transported in the stomachs of slaughtered ruminants, where natural enzymes like rennet caused separation into curds and whey—or through fermentation in gourds and other containers exposed to heat and bacteria. This serendipitous observation marked the beginning of intentional dairy preservation techniques among pastoral societies in Mesopotamia and ancient Egypt, where bas-reliefs from around 2000 BCE depict milking and curdling activities.^[13]^[14]^[15] Key milestones in curdling's development include early coagulation processes depicted in Egyptian tomb murals around 2000 BCE, which allowed for more controlled production compared to purely fermentative methods; deliberate use of rennet is referenced in texts from around 500 BCE. In the 19th century, scientific understanding advanced through Louis Pasteur's research on fermentation, including his 1857 studies demonstrating that lactic acid bacteria convert milk sugars into acid, leading to natural coagulation and spoilage prevention—insights that laid the groundwork for modern pasteurization techniques applied to dairy. These discoveries shifted curdling from empirical practice to a studied biochemical process.^[16]^[17]^[18] Curdling held significant cultural roles in traditional diets worldwide, exemplified by the contrast between acid-induced paneer in Indian cuisine—drawing on ancient dairy curdling techniques from the Indus Valley Civilization (ca. 2500 BCE), though the fresh cheese form developed around the 16th century under Persian and Afghan influences—and rennet-based hard cheeses in Europe, which evolved from Roman-era techniques for longer preservation in cooler climates. These variations reflected regional availability of coagulants and dietary needs, embedding curdling in rituals and daily sustenance across cultures.^[19]^[20] In the 20th century, curdling saw industrial scaling, particularly post-1950s, as mechanized factories in the United States and Europe boosted cheese production from 418 million pounds in 1920 to over 2.2 billion pounds by 1970 through automated coagulation and pressing, enabling mass distribution.^[21]

Scientific Principles

Chemical Mechanisms

Curdling primarily involves the destabilization and aggregation of proteins in colloidal suspensions, such as those found in milk or plant-based milks. In bovine milk, the key proteins are caseins, which form micelles with diameters ranging from 50 to 500 nm. These micelles are stabilized by κ-casein, a glycoprotein that extends hydrophilic "hairs" or glycomacropeptides from the micelle surface, providing steric and electrostatic repulsion to prevent aggregation.^[22]^[23] The aggregation during curdling occurs when this stabilization is disrupted, exposing hydrophobic regions of the caseins that drive micelle coalescence through hydrophobic interactions. In acid-induced curdling, the primary mechanism is the protonation of negatively charged groups on the casein molecules, which reduces the net negative charge on the micelles and neutralizes electrostatic repulsion between them. This process is most pronounced at the isoelectric point (pI) of casein, where the protein's net charge is zero, leading to minimum solubility and rapid precipitation. The pI for casein is approximately 4.6, as determined by the balance of acidic and basic amino acid residues.^[24]^[25]^[26] Acidification to this pH can be achieved through added acids like citric acid from lemon juice or lactic acid produced by bacterial fermentation, both of which supply protons (H⁺) to shift the equilibrium toward charge neutralization.^[3] Heat plays a synergistic role in curdling by denaturing whey proteins, which constitute about 20% of milk proteins and include β-lactoglobulin and α-lactalbumin. Above 60°C, these globular proteins unfold, exposing reactive sulfhydryl (-SH) groups that participate in disulfide bond formation and thiol-disulfide interchange reactions, leading to cross-linking with casein micelles and enhanced gel network formation.^[24] This denaturation is irreversible and promotes aggregation through both hydrophobic and covalent interactions, strengthening the curd structure.^[27] In plant-based analogs like soy milk, curdling follows a similar charge-neutralization mechanism involving the major storage proteins glycinin (11S globulin) and β-conglycinin (7S globulin). These proteins aggregate at their isoelectric points, typically in the pH range of 4.5 to 5.5, where protonation reduces electrostatic repulsion, allowing hydrophobic interactions to drive coagulation into a gel network. Acidification, such as with glucono-δ-lactone, lowers the pH to this range, promoting protein insolubility and precipitation analogous to casein behavior.^[28]^[29]^[30]

Factors Affecting Curdling

Several environmental and compositional factors influence the rate and extent of curdling in milk proteins, primarily through their effects on casein micelle stability and aggregation. Temperature plays a critical role, with enzymatic curdling using rennet optimal in the range of 30–40°C, where the enzyme activity and protein aggregation proceed efficiently to form a firm curd.^[31]^[32] At temperatures above 70°C, heat-induced denaturation of whey proteins leads to rapid but uneven coagulation, often resulting in weak or fragmented curds due to excessive aggregation and syneresis.^[24] pH levels determine the charge balance on casein proteins, affecting their solubility and tendency to aggregate. Milk typically curdles when the pH drops below 5.2, approaching the isoelectric point of casein around 4.6–4.9, where net charge is minimized and proteins precipitate.^[33]^[34] Above pH 6, curdling is slower because electrostatic repulsion between casein micelles remains high, delaying aggregation even under enzymatic or acid conditions.^[35] Agitation and time also modulate curdling dynamics, with gentle stirring accelerating protein aggregation by promoting collisions between destabilized micelles after initial coagulation begins.^[36] Curdling time varies significantly by method, occurring in minutes with direct acid addition due to rapid pH drop and charge neutralization, but extending to hours in fermentation processes where lactic acid bacteria gradually lower pH.^[6] Milk composition further impacts curdling, as higher fat content stabilizes emulsions by coating casein micelles, thereby delaying the onset and rate of aggregation compared to skim milk.^[37] Calcium ions, present at concentrations around 20–30 mM in milk, act as bridges between casein molecules, enhancing micelle crosslinking and promoting faster, firmer curd formation during both acid and enzymatic processes.^[38]^[39] Additives such as stabilizers can inhibit unwanted curdling in processed dairy products; for instance, carrageenan at low levels (0.015–0.025%) forms a protective gel network around proteins, preventing separation and coagulation in heated or acidified milks.^[40]^[41]

Methods of Induction

Acid-Based Methods

Acid-based methods for inducing curdling in milk rely on reducing the pH to approximately 4.6, the isoelectric point of casein proteins, which destabilizes the micelles and promotes coagulation without the need for enzymatic action.^[42] A primary technique is natural fermentation, in which lactic acid bacteria, such as species of Lactobacillus (e.g., L. casei and L. helveticus), convert lactose into lactic acid over a period of 12-24 hours at ambient temperatures.^[43] This gradual acidification not only curdles the milk but also imparts characteristic flavors and textures through the production of exopolysaccharides and other metabolites.^[43] It is commonly employed in the artisanal production of yogurt, where starters like Streptococcus thermophilus and L. bulgaricus accelerate the process, and soft cheeses such as those relying on spontaneous fermentation for initial coagulation.^[43]^[44] Direct acidification offers a faster alternative by incorporating exogenous acids such as vinegar (acetic acid), lemon juice (citric acid), or pure citric acid directly into the milk.^[45] Typical dosages range from 3-5% by volume for vinegar or lemon juice added to whole milk, or 0.2-0.25% by weight for citric acid, sufficient to lower the pH to 4.6-5.7 and initiate curdling within 5-10 minutes under gentle stirring.^[45]^[46]^[47]^[48] This method is straightforward and requires no microbial cultures, making it ideal for small-scale or homemade applications like paneer or ricotta, where the resulting curds are soft and easily separated from whey.^[45] Process variations distinguish between cold and hot acidification: in cold methods, acid is added to milk at room temperature (around 20-30°C), yielding finer, more tender curds over a longer settling time of 10-30 minutes, while hot methods involve preheating milk to 70-90°C before acid addition, accelerating coagulation to near-instantaneous but often producing coarser, firmer curds due to enhanced protein aggregation at elevated temperatures.^[49]^[45] Hot approaches are preferred for products requiring higher yields and structural integrity, such as frying cheeses.^[45] The advantages of acid-based methods include their simplicity, cost-effectiveness, and avoidance of biological agents, enabling consistent results with minimal risk of contamination.^[43] They are particularly suited to homemade or low-tech settings, utilizing basic equipment like stainless steel pots for heating and stirring, along with simple straining tools such as cheesecloth for curd separation—no specialized vats or incubators are necessary.^[45]

Rennet and Enzymatic Methods

Rennet, the traditional enzymatic coagulant derived from the fourth stomach of unweaned calves, primarily consists of the aspartic protease chymosin (EC 3.4.23.4).^[50] This enzyme specifically hydrolyzes the Phe105-Met106 peptide bond in kappa-casein, destabilizing casein micelles and initiating controlled protein aggregation to form a gel.^[51] In the coagulation process, rennet is first diluted in cool, non-chlorinated water to ensure even distribution, then added to milk preheated to 30-32°C.^[52] Coagulation typically occurs within 30-60 minutes at this temperature, resulting in a firm gel suitable for cutting.^[53] Since the 1960s, synthetic alternatives to animal-derived rennet have been developed to address supply shortages, including microbial rennets produced by fungi such as Rhizomucor miehei and the predominant fermentation-produced chymosin (FPC), derived from genetically engineered microorganisms expressing calf chymosin genes, which accounts for over 90% of rennet used in cheese production as of 2025.^[54]^[55] These fungal enzymes and FPC mimic chymosin's milk-clotting activity and serve as vegetarian options, often produced via fermentation and purification processes.^[55] Rennet offers advantages in cheese production, such as enabling cleaner curd cuts and forming firmer curds that retain integrity during aging, particularly for hard varieties.^[15] Typical dosages range from 0.02-0.04% of milk volume, providing precise control over coagulation.^[56] However, rennet is ineffective for coagulating plant-based milks, necessitating alternative enzymes for non-dairy applications.^[51] Additionally, its activity is temperature-sensitive, with optimal performance around 35°C and rapid inactivation above 55-60°C.^[57]

Applications in Food Production

Cheese Production

Curdling, or the coagulation of milk proteins, forms the foundational step in cheese production, transforming liquid milk into solid curds that are subsequently processed into various cheese types. The process begins with coagulation, where milk is acidified—either through bacterial fermentation or direct acid addition—and/or treated with rennet enzymes to destabilize casein micelles, leading to gel formation. This is followed by cutting the curds to release whey, draining the liquid, pressing the curds to expel remaining moisture, and aging under controlled conditions to develop flavor and texture. Typically, this workflow yields approximately 10% cheese by weight from the original milk volume, with the remainder being whey.^[58] Different cheese varieties rely on tailored curdling approaches to achieve distinct textures and flavors. Soft cheeses like cottage cheese are produced primarily through acid coagulation, where lactic acid bacteria or direct acids lower the pH to form loose curds that retain high moisture without pressing or aging. Semi-hard cheeses such as cheddar involve rennet-induced coagulation followed by acid development from starter cultures, resulting in firmer curds that undergo cheddaring—a stacking and turning process—to enhance acidity and structure before pressing and aging. Blue cheeses, like Roquefort, start with rennet coagulation to form a solid curd mass, which is then drained, molded, pierced for aeration, and inoculated with Penicillium mold during or after curdling to promote veining and characteristic pungency.^[59] On an industrial scale, cheese production has evolved with technologies like continuous coagulators introduced in the 1970s, enabling automated, high-volume processing of milk into curd without batch limitations. Global production reached approximately 22.35 million metric tons in 2023/2024, driven by demand in major markets like the European Union and the United States, increasing to 22.55 million metric tons in 2024/2025.^[60] Quality in cheese production hinges on curd firmness during cutting, which influences moisture retention and overall yield; optimally firm curds allow controlled syneresis for balanced texture, while insufficient firmness leads to excessive whey retention and softer, lower-yield cheese. Over-curdling, often from prolonged coagulation, can produce overly firm or brittle curds that result in tough, dry textures upon pressing and aging. A key innovation in curdling for cheese is the use of genetically engineered chymosin, a rennet enzyme produced via recombinant DNA technology in microbes, which received FDA approval in 1990 as the first bioengineered food enzyme. This fermentation-produced chymosin now accounts for about 90% of rennet used in U.S. cheese production, offering consistent activity, reduced costs, and avoidance of animal-derived sources.^[61]^[62]

Tofu and Soy Products

Tofu production begins with the preparation of soy milk, a key step in curdling soy proteins to form this plant-based food. Soybeans are first soaked in water for 8-12 hours at room temperature to soften them and facilitate protein extraction, followed by grinding into a slurry with additional water. The mixture is then boiled at around 95-105°C for 5-20 minutes to denature proteins and inactivate enzymes, and filtered to remove insoluble fiber (okara), yielding a smooth suspension with 8-12% solids, including approximately 3-4% protein suitable for coagulation.^[63]^[64] Coagulation of the hot soy milk induces curdling by destabilizing soy proteins, primarily glycinin and β-conglycinin, through the addition of salts that bridge protein molecules into a gel network. Common coagulants include calcium sulfate (gypsum) at concentrations of 0.2-0.4% or magnesium chloride (nigari) at 0.3-0.5%, dissolved in water and gently stirred into the soy milk maintained at 70-85°C. The mixture is allowed to set undisturbed for 10-30 minutes, during which fine curds form as the proteins aggregate and trap water, similar to acid-induced mechanisms but relying on divalent cations for cross-linking.^[64] Different types of tofu arise from variations in coagulation intensity, pressing, and additional processing, all centered on controlled curdling of soy milk. Silken tofu involves minimal coagulation, often using glucono-δ-lactone (GDL) at lower temperatures (60-70°C) without pressing, resulting in a soft, custard-like set with high water retention for use in desserts or soups. Firm tofu, in contrast, employs stronger coagulants like calcium sulfate or nigari at higher temperatures (80-90°C), followed by pressing the curds in molds to expel whey and achieve a denser texture suitable for stir-frying or grilling. Fermented soy products like tempeh extend curdling principles through microbial action, where dehulled soybeans are inoculated with Rhizopus oligosporus mold and incubated at 30-37°C for 24-48 hours, forming a firm cake via enzymatic protein breakdown and mycelial binding without liquid soy milk.^[64] The yield and texture of tofu depend on coagulant selection and processing conditions, with approximately 1.0-1.5 kg of fresh tofu produced from 1 kg of dry soybeans, depending on the type and coagulant used, accounting for water incorporation during curdling. Calcium sulfate typically yields a springier, firmer texture due to stronger protein networks and higher calcium binding, enhancing chewiness and water-holding capacity, while nigari produces a more tender, smoother result with subtle brittleness from magnesium ions, influencing suitability for different culinary applications.^[64]^[65] Tofu is traditionally attributed to originating in China during the Han Dynasty (206 BCE–220 CE), possibly over 2,000 years ago, with legends of accidental coagulation of soy milk using seawater or gypsum, evolving into a staple protein source by the 10th century. Post-1970s, tofu gained prominence in Western vegan diets through popularized recipes and commercial adaptations, emphasizing its role as a dairy-free alternative amid rising plant-based food movements.^[66]

Unwanted Curdling in Culinary Uses

In Dairy Sauces and Egg Mixtures

Curdling in dairy sauces and egg mixtures often occurs when acidic ingredients, such as wine or tomatoes, are added directly to hot milk or cream, lowering the pH and causing the casein proteins to destabilize and clump together.^[67] Rapid heating of eggs in mixtures like béchamel or hollandaise can also trigger this, as excessive heat denatures the egg proteins too quickly, leading to coagulation.^[68] These issues are exacerbated by high temperatures, which accelerate protein unfolding and bonding.^[69] The primary effect is a grainy texture resulting from casein clumping, where the proteins aggregate and separate from the liquid, creating visible lumps in sauces.^[26] In egg-based preparations like custards, such as crème anglaise, this separation manifests as watery or broken emulsions, compromising the smooth consistency essential for these dishes.^[68] To prevent curdling, tempering is key for egg mixtures: gradually whisk hot liquid into beaten eggs to raise their temperature slowly, preventing sudden protein denaturation, before returning the mixture to gentle heat.^[68] Stabilizers like flour or cornstarch, as in roux-based sauces, coat the proteins and maintain emulsion stability by absorbing excess water.^[67] Maintaining a pH above 4.6 is crucial, as this is the isoelectric point where casein precipitates; adding acids last or in small amounts helps achieve this.^[26] Examples include velouté sauce, where adding lemon juice to a hot dairy-enriched version causes immediate curdling due to the acid's interaction with warm proteins.^[70] In egg drop soup, curdling is intentional via hot broth streaming into eggs, but accidental over-rapid heating in scrambled eggs leads to undesirable tough, clumped textures.^[68] If curdling occurs, straining removes visible clumps, while blending with an immersion blender can re-emulsify the mixture by redistributing fats and liquids.^[71] For acid-induced curdling, a pinch of baking soda neutralizes excess acidity, raising the pH and allowing proteins to relax and reintegrate, as seen in cream of tomato sauces.^[72]

In Beverages and Desserts

In beverages such as coffee, unwanted curdling occurs when milk is added to the hot, acidic brew, which typically has a pH of 4.85 to 5.10, resulting in a mixture pH of approximately 5.0–5.5 that, combined with heat, can cause partial denaturation and aggregation of casein into small visible clumps.^[73] This reaction is exacerbated by the heat, which accelerates protein coagulation, and is more pronounced with plant-based milks like almond or soy, which exhibit lower colloidal stability due to their protein structures and lack of natural emulsifiers found in dairy.^[74] Similarly, in teas and chai, tannins from the brewed leaves combine with heat to precipitate milk proteins, leading to separation; black tea's pH around 4.9-5.5 further promotes this instability.^[73] Prevention strategies include adding milk to the cup before pouring in the hot tea or using ultra-pasteurized milk, which has enhanced heat stability from prior processing that reduces bacterial load and protein sensitivity.^[75] In desserts, unwanted curdling can occur in batters containing dairy and eggs when acidic ingredients are added under heat or mixing conditions that destabilize proteins. Common mitigation techniques include cold brewing coffee, which yields a less acidic beverage with pH up to 5.5-6.0 compared to hot methods, reducing the risk of protein destabilization.^[76] Non-dairy alternatives like stabilized oat milk, formulated with gums and phosphates for better pH buffering, or the addition of buffering agents such as sodium citrate to maintain emulsion integrity, help prevent separation in both beverages and desserts.^[77] These issues have become more prevalent since the 2010s with the surge in plant-based milk adoption, as sales grew substantially from niche products to capturing about 15% of the milk market by 2020; by 2023, this share reached approximately 11–14% in the US, with innovations addressing stability challenges.^[78]^[79]

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Add citric acid (5% solution) or vinegar to induce maximum coagulation of caseins and whey proteins. The required amount for a 90:10 blend of whey and milk is ...<|control11|><|separator|>
[45]
Acidified Milk - an overview | ScienceDirect Topics
Directly acidified Queso blanco is produced from whole/part skim milk by heating to 80–88 °C, holding for 15 min, followed by quick addition of diluted vinegar/ ...Missing: percentage | Show results with:percentage
[46]
How Curdled Milk Is Used in Different Food and Recipes
Jan 9, 2020 · When adding lemon juice or vinegar to hot milk, it will curdle almost immediately, but adding it to cold milk will not produce a reaction for ...<|control11|><|separator|>
[47]
Molecular and Biotechnological Aspects of Microbial Proteases - PMC
Rennet extracted from the fourth stomach of unweaned calves contains the highest ratio of chymosin (EC 3.4.23.4) to pepsin activity. A world shortage of calf ...
[48]
Plant Milk-Clotting Enzymes for Cheesemaking - PMC - NIH
Mar 18, 2022 · The widely used milk-clotting enzyme is chymosin (EC 3.4.23.4), an aspartic protease, which can hydrolyze a specific peptide bond (Phe105-Met106) ...
[49]
[PDF] Some Characteristics of Erzincan Tulum Cheese Produced Using ...
Jun 13, 2018 · The milk used is renneted at its temperature following milking or heated to 30-32°C with no pasteurization application [10] and no starter ...Missing: making | Show results with:making
[50]
A comprehensive study on milk composition and coagulation ...
2.7. Prior to the analysis, samples were pasteurized at 63 °C for 30 min, followed by incubation at 32 °C for 30 min in a water bath, thereafter 10 mL milk was ...Missing: steps | Show results with:steps
[51]
Effects of animal rennet, fermentation-produced chymosin, and ...
However, since 1960, several substitutes, such as microbial and fermentation-produced chymosin (FPC) coagulants, have been developed in response to the high ...
[52]
Microbial Rennets and Fermentation Produced Chymosin (FPC)
Aug 21, 2012 · Protease from Rhizomucor miehei or Cryphonectria parasitica are examples and they are suitable, for example, for vegetarian cheese. Chymosin ...Missing: alternatives | Show results with:alternatives
[53]
How To Use Rennet - Caglificio Clerici
Figure 1 Graph shows the relative activity for different types of rennet in a temperature range between 28°C and 34°C, taking 100% of activity at 31°C. come ...
[54]
Changes in Milk Protein Functionality at Low Temperatures ... - NIH
Jan 30, 2024 · This study concluded that milk protein functionality can be changed without aggregating or curd formation, and rennet milk can be processed.
[55]
Cheese Yield
“10 pounds of milk for every pound of cheese.” This mantra is a very rough approximation for the concept of cheese yield. A cheesemaker would measure their ...
[56]
How Cheese is Made - A Complete Process Overview - FoodCrumbles
Oct 13, 2022 · The cheese-making process · Step 0: Standardization & pasteurization · Step 1: Acidification & coagulation · Step 2: Cutting and draining the curd.Missing: workflow | Show results with:workflow
[57]
How is Cheese Made? | U.S. Dairy
Mar 31, 2025 · Cheese is made by curdling milk using rennet or an acid, which separates the curds (solid) from the whey (liquid). The curds are then drained, shaped, salted, ...
[58]
Production - Cheese - USDA Foreign Agricultural Service
10 Year Average MY 2015-2024. 21.17 Million Metric Tons ; 10-Year Compound Average Growth. 2% MY 2015-2024 ; 2023/2024. Production. 22.35 Million Metric Tons.
[59]
[PDF] The Evolution of the British Cheese Industry - Amazon AWS
Nov 8, 2018 · The trends in cheese production that had been evident in the 1970s continued, with production and ... continuous coagulator. Companies in ...
[60]
Optimizing Cheese Yield for Maximum ROI - Rheolution
Cutting time selection greatly affects the yield, moisture and quality of cheese. Cutting the gel too soon when the curd is not firm enough leads to lower ...
[61]
GENE-ALTERED ITEM APPROVED BY F.D.A. - The New York Times
Mar 25, 1990 · The Food and Drug Administration has approved what it says is the first genetically engineered food product for humans, an enzyme used in making cheese.
[62]
Is your cheese GMO? The Non-GMO Project and other activists ...
Aug 16, 2024 · In 1990, the FDA approved Pfizer's GMO-derived chymosin by the Food and Drug Administration for human consumption, on the basis that it was ...
[63]
[PDF] Process optimization €or solid extraction, flavor improvement and fat ...
The traditional. Chinese method for soymilk production is soaking the soybeans for 8-12 hours in cold water, wash, grinding, filtering and then cooking. Heating ...
[64]
Research Progress on Tofu Coagulants and Their Coagulation ... - NIH
Oct 30, 2024 · Coagulants play a critical role in promoting coagulation during tofu production, directly influencing its texture, quality, and physicochemical characteristics.
[65]
[PDF] Standardization parameters for production of tofu using WSD-Y-1 ...
Soymilk was prepared by using the WSD-Y-1 machine. Seven tofu samples were prepared by using different coagulants (CaSO4, MgSO4). TSS variation of the milk was ...
[66]
History of Tofu - Page 1 - SoyInfo Center
The first two theories suggest that the method of tofu coagulation originated in China. Since soybeans were considered one of the Five Sacred Grains ( wu ku ), ...
[67]
Avoid Curdled Milk When Cooking - The Spruce Eats
Jul 28, 2024 · Boiling is a sure way to curdle milk. It's not just boiling. Heating milk too quickly, even if it never comes to a boil, can also curdle it.Missing: definition | Show results with:definition
[68]
How to Temper Eggs - Serious Eats
To prevent this, the first step is to dilute those egg proteins. Diluting the eggs with a liquid, sugar, or starch spreads the proteins farther apart, reducing ...
[69]
[PDF] EC9973 Milk in Your Meals
WHEN cooKING WITH MILK, it is well to remember that acid and heat coagulate the albumin and may cause curdling.
[70]
The Trick To Adding Lemon To Cream Sauce Without It Curdling
Aug 11, 2025 · "Add the lemon juice as late as you can," Pelosi advises. "The less time it spends in the cream over heat the better." Timing is key, but it isn ...
[71]
How to Fix Curdled or Broken Sauce from Alfredo to Hollandaise
Nov 24, 2015 · If a dairy-based sauce curdles, immediately halt the cooking process. Take your pan off the heat and place it in an ice bath.Missing: effects | Show results with:effects
[72]
Put Baking Soda in Your Cream of Tomato Soup! Here's Why - Food52
Mar 16, 2016 · ... Baking soda prevents the milk from curdling in the acidic tomatoes. Tomatoes are naturally acidic, falling at about 4.6 on the pH scale.
[73]
Acids in brewed coffees: Chemical composition and sensory threshold
The pH measurements of the coffee samples showed a higher acidity for the lighter roasts (L: pH 3.97 ± 0.1, M: pH 4.10 ± 0.2, and D: pH 4.25 ± 0.1). The ...
[74]
Barista-Quality Plant-Based Milk for Coffee - MDPI
These analyses elucidate milk stability, foaming ability, curdling behaviour, flavour, and overall beverage quality, offering a comprehensive understanding of ...
[75]
The Curdling Properties of Different Milks: How to Avoid Little Miss ...
In this cooking and food science fair project, students will investigate the curdling properties of cow milks that have different percentages of milk fat.
[76]
The Scientific Reason Milk Curdles In Tea And How To Prevent It
Oct 27, 2023 · Adding acidic ingredients to milk, which is already slightly acidic, can tip the pH into a level conducive to curdling. For example, you will ...
[77]
How to Avoid Curdled Cake Batter - Pastries Like a Pro
Mar 3, 2022 · However, at some point, the mixture will curdle or break if too many eggs are added because the fat from the butter cannot hold any more water. ...
[78]
The Best Panna Cotta Recipe (Easy, Foolproof!) - The Flavor Bender
Rating 5.0 (17) · 25 minAug 7, 2023 · It's likely that you either didn't dissolve the gelatin properly, or didn't use enough gelatin. Another reason could be that you're making panna ...Missing: causes | Show results with:causes
[79]
Physiochemical Characteristics of Hot and Cold Brew Coffee ... - NIH
Jul 9, 2020 · The chemistry of each coffee was characterized by pH, TTA titrated to pH 6.5, TDS, browned compounds (Abs 420 nm), caffeine concentration ...
[80]
A pastry chef's trick for preventing curdled cake batter
Aug 11, 2021 · This can happen for several reasons: If your eggs are just slightly too cold, they may cause the soft butter to seize up, breaking the emulsion.Missing: béchamel | Show results with:béchamel
[81]
[PDF] Economic Effects of Plant-Based Milk on Prices and ... - UC Davis
Plant-based milk quantity and revenue experienced substantial growth in the 2010s. (Figure 3.2). The rapid expansion of sales of plant-based milk products ...