Curdling
In cookery, curdling is the breaking of an emulsion or colloid into large parts of different composition through the physico-chemical processes of flocculation, creaming, and coalescence. Curdling is intentional and desirable in making cheese and tofu; unintentional and undesirable in making a sauce, cheese fondue or a custard. Curdling occurs naturally in cows' milk, if it is left open to air for a few days in a warm environment.
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Curdling
In cookery, curdling is the breaking of an emulsion or colloid into large parts of different composition through the physico-chemical processes of flocculation, creaming, and coalescence. Curdling is intentional and desirable in making cheese and tofu; unintentional and undesirable in making a sauce, cheese fondue or a custard. Curdling occurs naturally in cows' milk, if it is left open to air for a few days in a warm environment.
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In cookery, curdling is the br ...... , being sauces or cheesecakes.
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In cookery, curdling is the br ...... ew days in a warm environment.
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Curdling
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Dicklegen
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