curding

Cheese is the milk from mammals that has been through curding.

Slusho! Commercial Dennis 2007

The chief problem in the use of milk is to keep it from curding and, if curding takes place, to prevent the curds from settling and burning during the boiling.

Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals

While still hot, pour over the slightly beaten egg yolk, beating constantly to prevent curding.

Woman's Institute Library of Cookery Volume 2: Milk, Butter and Cheese; Eggs; Vegetables

Beat the egg, add a small amount of the hot mixture to the beaten egg, and then pour this into the thickened milk, stirring rapidly to keep the egg from curding.

Woman's Institute Library of Cookery Volume 4: Salads and Sandwiches; Cold and Frozen Desserts; Cakes, Cookies and Puddings; Pastries and Pies

Allow the mixture to cook until the sauce has thickened, stirring constantly to prevent the curding of the egg.

Woman's Institute Library of Cookery Volume 2: Milk, Butter and Cheese; Eggs; Vegetables

It is also obtained by the use of rennet, and the process of curding milk is simply the coagulation of its caseine.

Elements of Agricultural Chemistry Thomas Anderson

The solids include mineral salts (the chief of which is sodium carbonate) and four different chemical agents, or enzymes, — trypsin, amylopsin, steapsin, and a milk-curding enzyme.

Physiology and Hygiene for Secondary Schools Francis M. Walters

As this stirring is a disadvantage in the making of candy, every precaution should be taken to prevent the curding of the milk.

Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals

The necessity of a milk-curding enzyme, somewhat similar to the rennin of the gastric juice, is not understood.

Physiology and Hygiene for Secondary Schools Francis M. Walters

Beat the yolks until they are thick and lemon-colored, and then pour the hot mixture over them, stirring constantly to prevent the eggs from curding.

Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals