Curdling
volume
British pronunciation/kˈɜːdlɪŋ/
American pronunciation/kˈɜːdlɪŋ/

Kahulugan at Ibig Sabihin ng "curdling"

Curdling
01

pamumuo

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.

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