Pronunciation: [kˈɜːdlɪŋ] (IPA) 
The word "curdling" is spelled as /ˈkərdlɪŋ/. The first syllable of the word is pronounced as "ker" with the "r" being a lightly rolled consonant. The "u" in the second syllable is pronounced as "uh" and the "d" is voiced. The last syllable is pronounced as "ling" with the "i" pronounced as "ih". "Curdling" is the process of separating milk into curd and whey, commonly used in making cheese.
Curdling refers to a process where a liquid substance, typically a milk-based or dairy product, undergoes a chemical reaction resulting in the formation of clumps or lumps. This phenomenon occurs when the proteins in milk, known as casein, denature and coagulate upon encountering an acidic environment or when the milk reaches a high temperature.
The curdling process commences when the acidic components, such as lemon juice or vinegar, are added to the milk, causing the proteins to unravel and bond together. This leads to the formation of curds, which are solidified milk protein substances, and a separate liquid known as whey. Curdling can also occur when milk is heated excessively, causing the proteins to denature and coagulate, forming visible clumps or lumps in the liquid.
The curdling process can be observed in various dairy products, such as cheese-making, where the desired outcome is to curdle milk deliberately and separate the curds from the whey. In some cases, curdling is considered a negative occurrence, as it can result in spoiled or spoiled-looking milk products, such as curdled milk or curdled cream. However, curdling can also be desirable in certain culinary preparations, such as the addition of curdled milk in baking or the use of curdled cream in various sauces or desserts.
Overall, curdling is a chemical reaction in which the proteins in a liquid substance, typically milk, clump together, forming curds, and separate from the remaining liquid, usually whey.
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The word "curdling" has an etymology that can be traced back to the Old Norse language. The Old Norse word "kyrill" or "kýra" meant "to coagulate milk", forming lumps or curds. This term eventually evolved into Middle English as "curdlen", which referred to the process of separating milk into curds and whey. Over time, "curdlen" transformed into the modern English term "curdling", maintaining its original meaning of the solidification of milk or a similar liquid through coagulation.
