lactic
Lactic acid cleans the tarnish from copper
Lactic acid cleans the tarnish from copper
curdled milk
It is rotten milk
The chemical equation for milk curdling involves the coagulation of proteins in milk by the action of acid, such as lactic acid produced by bacteria. This process causes the proteins in milk, mainly casein, to denature and clump together to form curds, which separates from the whey. The reaction can be summarized as: casein + acid -> curdled milk (curds) + whey.
It is rotten milk
sour
Finding the milk was curdled meant I had to have toast and not cereal for my breakfast.
Whey or milk plasma is the liquid remaining after milk has been curdled and strained.
curdled
It doesn't contain an acid, it is an acid. Lactic acid to be precise.
If it curdled just from the cooking process, it is fine. Too much heat, an acid in another ingredient is no problem. The curd is just the protein in the milk clumping together.