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5Â years, 6Â months ago
5Â years, 6Â months ago
Curdling of milk is an example of Milk Coagulation. Coagulation is essentially the formation of a gel by destabilizing the casein micelles causing them to aggregate and form a network which partially immobilizes the water and traps the fat globules in the newly formed matrix. This may be accomplished with: enzymes.
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