Curdling
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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
A cheesemaker checks the set of milk curd after vegetable rennet was added to milk
A curd knife is used to cut milk curd into small cubes
A pan of curdled milk
Cheese curd prior to pressing
Rennet
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Rennet is a complex set of enzymes produced in the stomachs of ruminant mammals. Its key component is chymosin, a protease enzyme that curdles the casein proteins in milk. Rennet also contains other e
Curdling
…in a warm environment to air for a few days. Milk and soy milk are curdled intentionally to make cheese and tofu by the addition of enzymes (typically rennet), acids (including lemon juice), or various salts (magnesium chloride, calcium chloride, or gypsum); the resulting curds are then pressed. In hot…
Animal rennet to be used in the manufacture of cheddar cheese