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 sauces and custards. Curdling occurs naturally in milk if the milk is not used by the expiration date, or if the milk stays out in warm temperature. Milk is composed of several compounds, primarily fat, protein, and sugar. The protein in milk is normally suspended in a colloidal solution, which means that the small protein molecules float around freely and independently. These floating protein molecules refract light and contribute (with the suspended fat) to the white appearance of milk. Normally thes
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 sauces and custards. Curdling occurs naturally in milk if the milk is not used by the expiration date, or if the milk stays out in warm temperature. Milk is composed of several compounds, primarily fat, protein, and sugar. The protein in milk is normally suspended in a colloidal solution, which means that the small protein molecules float around freely and independently. These floating protein molecules refract light and contribute (with the suspended fat) to the white appearance of milk. Normally thes
has abstract
Als Dicklegen bezeichnet man d ...... milchkäsen mit Lab, siehe Lab.
@de
In cookery, curdling is the br ...... it does at cold temperatures.
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Wikipage page ID
Wikipage revision ID
741,152,225
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comment
Als Dicklegen bezeichnet man d ...... milchkäsen mit Lab, siehe Lab.
@de
In cookery, curdling is the br ...... earance of milk. Normally thes
@en
label
Curdling
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Dicklegen
@de