The gelling or partial cure of paint due to incompatible materials This usually occurs during the mixing process
An early stage in cheesemaking when milk coagulates due to the introduction of rennet
Also known as syneresis or weeping When egg mixtures such as custards or sauces are cooked too rapidly, the protein becomes over-coagulated and separates from the liquid leaving a mixture resembling fine curds and whey If curdling has not progressed too far, it may sometimes be reversed by removing the mixture from the heat and stirring or beating vigorously
{i} clotting, process of forming moderately solid lumps in a liquid; phase in manufacturing of cheese when casein is clotted by rennet or acid activity