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Pandadihan
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Ing masakan, dadih minangka salah sawijining jinis pecahan emulsi utawa koloid dadi bagean akeh komposisi sing beda liwat proses fisiko-kimia flocculation, creaming, lan coalescence . Curdling sengaja disengaja kanggo nggawe keju lan tahu ; ora disengaja lan ora dikarepake nalika nggawe saos, fondue keju utawa kustard . Curdling bisa alami ing susu sapi, yen ditinggal nganti udhara sawetara dina ing lingkungan sing anget.
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