1) Clot 2) Coagulate 3) Congealing 4) Cooking technique 1) Clotting 2) Coagulation 3) Thermocoagulation 
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. == Cheese and tofu == Milk and soy ...
• (p. pr. & vb. n.) of Curdle
(from the article `dairy product`) Milk for cheese making must be of the highest quality. Because the natural microflora present in milk frequently include undesirable types called ... ...milk protein is casein, which actually exists as a multisubunit protein complex dispersed throughout the fluid phase of milk. Under certain ... [2 ...
[adj] - turning into a solid mass 2. [n] - the process of forming semisolid lumps in a liquid
Curdling is when a mixture separates into its component parts. This can happen with eggs if they are added to a mixture too quickly or if the mixture is too hot.
adjective turning into a solid mass; `I waited for her to materialize out of the clogging curdling crowd`
An early stage in cheesemaking when milk coagulates due to the introduction of rennet.
The preliminary stage of cheesemaking in which the solids (curds) are separated from the liquids (whey).
See Coagulation.