Right now, I'm drinking soy milk with a tablespoon of nutritional yeast mixed in. Besides the yeast sort of separating and clumping, there doesn't seem to be any curdling, and it's delicious to boot.
Milk curdling is a chemical change.
Curdling is a chemical change.
Vinegar is acidic and causes the pH of milk to drop. When the pH drops, the protein chemistry is changed and the proteins bind together. This causes curdling.
Sweet curdling could be caused by growth of spores that were not killed during sterilisation. Bacillus cereus spores commonly causes this issue later in shelf life.
too high of a temperature causes curdling. lower the temperature.
A sentence could be "I knew the milk was off because it was curdling"
Curdling is an irreversible process.
If the milk is fresh, then keeping it in the refrigerator is sufficient to prevent the milk from curdling. If milk curdles in the refrigerator, than it is probably spoiled and not good to drink.
no because soy milk is now called soy beverage. soy beverage is made out of the soy plant, so it is not milk because milk is from cows.
ya it really effect it is the main source of curdling it.
The souring and curdling of milk is caused by bacteria.
It is irreversible
lactic acid bacteria
In your stomach.
The bacteria which help in curding of milk is lactobacillus.
Yes, soy milk come from a soy bean. To get soy milk they simply, just like they would a cow, milk the soybean.
Soy milk can be used instead of milk when baking, but one has to make some adjustments. Regular milk has natural salt; not plain soy milk : minor adjustments may be needed. Then, there are flavored soy milk (e.g. vanilla soy milk).
Some people drink soy milk because they are allergic to the milk that is dairy.
Mix the hot milk into the egg yolk a little at a time, don't put the yolk into the hot milk. this should prevent curdling.