Curdling of milk is an example of A. Coagulation B. Inversion C. Hydralysis D. Denaturation

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.