7. TBQ - Curdling of milk

 

 

Curdling of milk is a temporary changephysical changechemical changeshape change because a broken substancesame substanceold substancenew substance called curd is formed from milk. During this process, bacteria convert milk sugar into lactic acid, which changes the taste, smell, and texture of milk. This change is usually reversibletemporaryirreversiblemovable, so milk cannot be changed back easily into its original form.