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.
No, a curd is a dairy product which is made by curdling milk often with an acidic substance such as lemon juice.
Milk curdling is a chemical change.
Curdling.
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.
A sentence could be "I knew the milk was off because it was curdling"
The souring and curdling of milk is caused by bacteria.
Adding too much acid to milk can cause the proteins in the milk to denature, which can lead to curdling. The acidity can also affect the taste and texture of the milk, making it sour and unpleasant to consume. In addition, excessive acid can also reduce the nutritional value of the milk.
The bacteria which help in curding of milk is lactobacillus.
In your stomach.
Temperature can affect the rate at which milk curdles. Generally, warmer temperatures will cause milk to curdle more quickly compared to cooler temperatures. However, extreme temperatures can also denature proteins in the milk, affecting the curdling process.
Good Question
There are a few precautions that can be taken to prevent milk from curdling. If one is cooking and wants to prevent curdling it is suggested to use higher fat milks or cook lower fat milks slower and with less heat.