How to not curdle the milk ?

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Acid, heat, and salt are the agents that augment the propagation of bacteria responsible for curdling of milk. The only defense mechanism present in milk to prevent curdling is fat. The more fat present in milk and the morefresh it is, the less likely it is to curdle. In any case milk must be stored in a refrigerator as soon as it is opened as bacteria cannot propagate in cold. (source:http://www.ochef.com/571.htm)

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