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The separation of milk into solid lumps (curd) and liquid (whey), caused by acid, heat, or an enzyme changing the milk proteins.
Adding lemon juice or vinegar to hot milk curdles it, which is exactly how paneer and chhena are made at home.
The aggregation of denatured protein molecules into an insoluble network, following denaturation and driven by newly exposed hydrophobic groups.
The main phosphoprotein of milk, about 80% of milk protein, existing as micelles stabilised by κ-casein. Precipitates at pH 4.6 or on rennet action.
The pH at which a protein carries no net electrical charge, so electrostatic repulsion between molecules is minimal.
