Curdling of milk is an example of:

Options

A. breaking of peptide linkage
B. hydrolysis of lactose
C. breaking of protein into amino acids
D. denauration of proetin

Answer

To determine the correct classification of the curdling of milk, we can follow these steps:

### Step 1: Understand the Process of Curdling
Curdling of milk involves the transformation of liquid milk into a solid or semi-solid form, which is commonly seen in the making of yogurt or cheese.

**Hint:** Look for the biological processes involved in the curdling of milk.

### Step 2: Identify the Role of Bacteria
The primary bacteria involved in the curdling of milk is Lactobacillus. This bacterium ferments lactose, the sugar present in milk, into lactic acid.

**Hint:** Consider how fermentation processes contribute to changes in food substances.

### Step 3: Recognize the Chemical Changes
The production of lactic acid leads to a decrease in pH, which causes the proteins in milk (mainly casein) to denature. This denaturation results in the coagulation of proteins, leading to the formation of curds.

**Hint:** Think about how changes in pH affect protein structures.

### Step 4: Classify the Process
The curdling of milk is a biochemical process because it involves the action of bacteria (Lactobacillus) and results in a chemical change (denaturation of proteins and formation of curds).

**Hint:** Determine whether the process is physical or chemical based on the changes occurring.

### Conclusion
The curdling of milk is an example of a biochemical process due to the involvement of bacteria and the resulting chemical changes in the milk.

### Final Answer
Curdling of milk is an example of a biochemical process.