Description
Breaking of an emulsion as a new liquid
Technical
Curdling is the breaking of an emulsion or colloid into large parts of different composition through the physio-chemical processes of flocculation, creaming, and coalescence. Curdling is purposeful in the production of cheese curd and tofu, but undesirable in the production of a sauce, cheese fondue or a custard.
Sensory Profile
Aroma ()
tangysharpcreamyfermentedmilky
Taste
sourumamibitter
Texture
grainychalkycrumblytacky
Wine Analogy
Like the separation in unfiltered natural wines
Coffee Analogy
Similar to the 'breaking' of cream in acidic coffee
Perfume Analogy
Resembles the separation of essential oils in poorly emulsified perfumes
Culinary Applications
PaneerIndiaAcid-induced curdling creates the cheese base
RicottaItalySecondary curdling of whey proteins
DouhuaChinaSalt-induced soybean curdling creates silken texture
Dietary
VeganVegetarianGluten-FreeHalalKosherdairy (in milk-based curdling)
Molecular Pairing
Key Compounds Produced
calcium phosphatepara-κ-caseinglycomacropeptide