Final answer:
The curdling of fat is influenced by temperature, acidity, and agitation, with the process involving the conversion of lactose to lactic acid which lowers the pH and causes casein to precipitate. Temperature control, minimal agitation, and an anaerobic environment are crucial. Rancidity, caused by hydrolysis and oxidation, can be prevented with antioxidants.
Step-by-step explanation:
The factors that can cause curdling of the wrong type of fat involve temperature, acidity, and agitation. During the process, microbes utilize lactose in the milk, converting it to glucose and ultimately to lactic acid, which lowers the pH of the milk, causing casein to precipitate and curd formation. To ensure consistent curdling, the temperature is controlled, agitation (stirring) is minimized to promote uniform precipitation, and the process is kept anaerobic by sealing the fermenting vessel to encourage carbon dioxide replacement of oxygen.
Factors like changes in pH due to lactic acid production, high temperatures required for microbial growth, and the addition of some chemicals may also influence the curdling process. Rancidity, another phenomenon linked to fats, is caused by the partial hydrolysis and oxidation of fats, leading to an off-odor and taste. It can be prevented by the use of antioxidants such as vitamin E and C.