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请输入英文单字，中文词皆可：

curdle    
vt. 使凝结,使凝固,使变质
vi. 凝结,凝固,变质

使凝结,使凝固,使变质凝结,凝固,变质

curdle
v 1: turn into curds; "curdled milk" [synonym: {curdle}, {clabber},
{clot}] [ant: {homogenise}, {homogenize}]
2: go bad or sour; "The milk curdled"
3: turn from a liquid to a solid mass; "his blood curdled"

Curdle \Cur"dle\ (k[^u]r"d'l), v. i. [From {Curd}.] [Sometimes
written {crudle} and {cruddle}.]
1. To change into curd; to coagulate; as, rennet causes milk
to curdle. --Thomson.
[1913 Webster]

2. To thicken; to congeal.
[1913 Webster]

Then Mary could feel her heart's blood curdle cold.
--Southey.
[1913 Webster]


Curdle \Cur"dle\, v. t. [imp. & p. p. {Curdled} (-d'ld); p. pr.
& vb. n. {Curdling} (-dl[i^]ng).]
1. To change into curd; to cause to coagulate. "To curdle
whites of eggs" --Boyle.
[1913 Webster]

2. To congeal or thicken.
[1913 Webster]

My chill blood is curdled in my veins. --Dryden.
[1913 Webster]


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  • What causes curdling and how can you prevent it?
    Heat and acid are the usual culprits for me For example, when making a hollandaise sauce- the egg yolks are slowly cooked to allow them to set In most recipes the lemon juice is added later If the sauce is heated too abruptly or too high then the egg proteins will curdle To prevent curdling you have a few options-
  • How acidic does a mixture have to be for milk to curdle?
    When we adjust the pH in smaller steps, we start to get a picture of the conditions that cause each milk to curdle Cold soy milk curdles at a rather mild coffee pH of 4 6 Meanwhile dairy milk is much hardier You need a very acidic pH 4 1 to curdle it In conclusion, soy milk is much more sensitive to acidity than dairy
  • How can I prevent curdling when adding fruit to milk?
    For those, you can keep the boiling procedure - they shouldn't curdle the milk anyway If you really don't want to use fresh fruit and want to add something, you can add more sugar Especially if you cook the fruit into a jam first (just standard sugar-and-fruit preserve, no pectin added), it won't curdle the milk when mixed with it
  • cheese - Why does fondue sometimes curdle and what can I do to . . .
    White wine has a pH of 3 to 4 and is acidic enough to curdle milk and the milk proteins in cheese The key to success is to choose a wine that is not too "dry", heat it first to drive off the volatile acids and then gradually add the grated cheeses while stirring constantly If the cheese curdles you're done I've never been able to reverse it
  • caramel - What causes curding in this case: heating milk with large . . .
    More specifically, the molasses in the brown sugar Any acid will cause milk to curdle For example, cheese can be made by adding a few drops of lemon juice to milk Bleach left over from washing can have the same effect In our case, we have used this same recipe for our chai for 15 years now So why all of a sudden did it start to curdle, I
  • What is the least amount of vinegar needed to fully curdle milk for . . .
    I found a recipe that states to use around 1 2 tsp of vinegar for 1 quart of milk(0 5% vinegar to milk by weight) and another recipe that says 1 2 cup of vinegar for 3L of milk(3 7% vinegar to milk)
  • 1 ltr Milk is not curdling even after squeezing 2 lemons; What could . . .
    Don't stir the milk after you add the acid Turn off the heat and wait up to 15 minutes for the curdle It doesn't happen immediately Different types of milk will take more or less time to curdle, but the curdling opportunity is complete at 15 minutes If the curdle isn't complete, don't stir, and heat the milk again
  • boiling - Why does milk curdle after being boiled with ginger . . .
    I had heard that raw or simply pasteurized milk does curdle if ginger is put in it before it reaches its boiling point Alright, so yesterday I boiled the pasteurized milk at 23:00 Room temperature was around 17 degrees Celsius In the morning I put in the ginger and then started boiling it, but the milk curdled!
  • why does soy milk curdle when salt is added - Seasoned Advice
    Which means that soy milk should not coagulate curdle when salt is added to it at cold cool temperatures Cow's milk coagulate naturally with the application of heat Unfermented soy has a rich natural content of anti-coagulants, which needs to be deactivated, or compensated
  • Why does lemon juice thicken condensed milk? - Seasoned Advice
    Thus, if you add lemon juice to regular milk, it will curdle and thicken, just as milk does when it sours naturally or when it is fermented into yogurt, kefir, cultured buttermilk, etc (which all involve bacteria that acidify the milk) The same process happens if you add acid to condensed milk





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