bn:00019998n
Noun Concept
Categories: Coagulation system, Culinary terms, Blood, Articles with short description, Cooking techniques
EN
coagulation  curdling  clotting  blood coagulation  Blood-clotting
EN
The process of forming semisolid lumps in a liquid WordNet 3.0
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EN
The process of forming semisolid lumps in a liquid WordNet 3.0 & WordNet 2020
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. Wikipedia
Coagulation, also known as clotting, is the process by which blood changes from a liquid to a gel, forming a blood clot. Wikipedia
The sequential process in which the multiple coagulation factors of the blood interact, ultimately resulting in the formation of an insoluble fibrin clot; it may be divided into three stages: stage 1, the formation of intrinsic and extrinsic prothrom Wikidata
The process by which blood forms solid clots. Wiktionary
The act by which something is curdled. Wiktionary