Milk is an intricate emulsion comprising fats, proteins, and sugars suspended in water.

The proteins in milk possess specific origami-like shapes.

However, these shapes are highly sensitive and can unfold due to environmental factors like high heat or acidity, leading to the formation of unpleasant protein lumps in the milk.

Factors Leading to Milk Curdling

The delicate proteins in milk are susceptible to environmental changes, which can cause them to unfold and cluster together.

This explains why milk can curdle when subjected to rapid temperature changes or when combined with acidic ingredients in cooking.

Bacterial Influence

When milk goes bad, certain bacteria that thrive on milk sugars can produce lactic acid, lowering the milk's pH.

This change in acidity can prompt the proteins to unfold, leading to the formation of curdles in the milk.

Understanding the science behind milk curdling can help in preventing this process and maintaining the quality of dairy products.