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
If milk or eggs curdle or if you curdle them, they separate into different bits. The sauce should not boil or the egg yolk will curdle The herb has been used for centuries to curdle milk
some sauces and other mixtures can separate In baking this is particularly common when adding eggs or other liquid to a creamed mixture (see above) To stop this, add a tablespoon from the weighed flour after the first egg or couple of spoonfuls of liquid