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Curdling is the process of protein coagulation in milk and its processed products. Curdling is carried out under the action of milk-coagulating enzyme preparations and other substances and factors contributing to protein coagulation1.
2008. No. 24. Art. 2801.
Federal Law No. 88-FZ dated June 12, 2008 "Technical Regulation on Milk and Dairy Products", as amended on June 12, 2008, Article 9, subpara. 11 // RSFSR. ↩