Definice a Význam "curdling"

Curdling

PODSTATNÉ JMÉNO

sražení, kysnutí

the separation of a liquid into solid curds and liquid whey, often caused by acidity or heat

What is "curdling"?

Curdling refers to the separation of liquids, such as milk or sauces, into solid curds and liquid whey. This process occurs when proteins in the liquid clump together, typically due to the introduction of heat, acid, or enzymes. In cooking, curdling can be both intentional and unintentional. Intentional curdling is often used in cheese-making or yogurt production, where specific conditions are created to encourage the proteins to clump together and form curds. However, unintentional curdling can occur when cooking dairy-based sauces or custards at high temperatures or when acidic ingredients are added too quickly. When a sauce or custard curdles unintentionally, it can result in a lumpy or grainy texture, which may affect the overall taste and appearance of the dish.

Example

Curdling can occur when lemon juice is added to milk, causing the proteins to coagulate and form curds, as seen in the preparation of homemade cheese.

Sražení může nastat, když je do mléka přidána citronová šťáva, což způsobí koagulaci bílkovin a vznik sraženin, jak je vidět při přípravě domácího sýra.

The curdling of cream can be intentional in recipes such as making homemade butter or sour cream, where acid or fermentation is used to encourage separation.

Sražení smetany může být úmyslné v receptech, jako je výroba domácího másla nebo zakysané smetany, kde se používá kyselina nebo fermentace k podpoře oddělení.