Experiment Can someone who knows chemistry explain why my protein shake turns curdled in cold temperatures?

[FrothySolutions]

I thought the opposite was supposed to happen. That it curdles in warm temperatures. But it used to be a couple months ago I couldn't even walk outside with my protein shakes. Because they would turn to cream in the freezing temperatures.

I don't mean it froze. I mean it turned to cream. Not frozen crystals. It had the texture of sour cream.

 

[TheSecondComing]

i dont know chemisrty because i cheated and my teacher was retarded curry

 

[Cuyen]

i dont know chemisrty because i cheated and my teacher was retarded curry

 

[Deleted member 22999]

I think it’s because cold temperatures slows molecular movement, making particles end up farther away. It’s why for example glasses can break if you freeze them when full of water, the water expands and cracks the glass. The curdling is probably because of a change in intermolecular distance and force which can alter the state of matter, especially liquid pretty potently

 

[FrothySolutions]

I read an article about it somewhere, I know because I looked it up when it first happened. But damned if I could find it again.

 

[Mainländer]

I'm a biochemist in Ragnarok Online. I hope I can be helpful:

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God made it that way.

 

[Deleted member 21514]

i dont know chemisrty because i cheated and my teacher was retarded curry

Same but it was a white foid

 

[crestfallencel]

I think it’s because cold temperatures slows molecular movement

 

[AlexanderTheGreat11]

i dont know chemisrty because i failed

 

[Yerberito]

No idea about that