Question

Why is it so that curdling of milk may be considered desirable or undesirable

Answer 1

Curdling occurs naturally in cows' milk, if it is left open to air for a few days in a warm environment. Milk is composed of several compounds, primarily fat, protein, and sugar. The protein in milk is normally suspended in a colloidal solution, which means that the small protein molecules float around freely and independently. These floating protein molecules refract light and contribute to the white appearance of milk. Normally these protein molecules repel each other, allowing them to float about without clumping, but when the pH of their solution changes, they can attract one another and form clumps. This is what happens when milk curdles, as the pH drops and becomes more acidic, the protein molecules attract one another and become "curdles" floating in a solution of translucent whey. This clumping reaction happens more swiftly at warmer temperatures than it does at cold temperatures.

Answer 2

Answer:

it is an undesirable change

Explanation:

this is a changewhich is not desired to change