Why Does Milk Curdle? The Science Behind Paneer & Curd
Summary
Milk curdles when heat or increased acidity causes its casein proteins to aggregate, a process used intentionally to create foods like paneer but often seen as an error in tea or tomato-based dishes. It is essential to distinguish between this purposeful coagulation and milk spoilage caused by microbial activity to ensure both culinary success and food safety.
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