What is the term for the formation of curds that occurs when milk is overheated or an acid food is added?

The phenomenon described in the question involves the transformation of milk into curds, which specifically occurs when the proteins in milk coagulate due to the application of heat or the introduction of acid. The correct term for this process is referred to as curdling.

Curdling occurs when the proteins, mainly casein, react to these stimuli, leading to the separation of liquid whey from the solid curds. This is a common occurrence when cooking with milk, especially if it is subjected to high temperatures or if acidic ingredients, such as lemon juice or vinegar, are added. The change in pH or excessive heat disrupts the stabilizing structure of the milk proteins, prompting them to clump together and form curds.

While the terms clabbering and coagulation are related concepts in dairy processing, they do not specifically describe the immediate reaction that results from overheating or acid addition in the context of food preparation. Coagulation refers broadly to the process where liquid transforms into a more solid state but doesn’t capture the precise context of what happens to milk under those specific conditions. Fermentation is a completely different process involving the conversion of sugars to acids or alcohol by yeast or bacteria.

Understanding the correct usage of these terms helps clarify the processes involved in