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Why Does Milk Curdle?

To understand why curdling happens, we need to learn a little about protein chemistry. (Or you can just skip ahead to the good stuff in our “Soy vs Dairy: Will it Curdle?” experiment.) First of all, it is the delicate protein structures that are to blame for the curdling effect. Proteins are long, folded up chains of amino acids, which are their basic building blocks. When we digest food, our stomach acids and enzymes break proteins down into amino acid blocks, to be built up

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