Curdle

To thicken, coagulate, or separate into lumps, often due to heat, acid, or enzyme action. This process usually transforms a liquid substance into a solid or semi-solid state, altering its texture and appearance. It's a common reaction in dairy products but can occur in other contexts as well. The term implies an undesirable change in consistency, signifying a loss of smooth texture and sometimes a change in flavor or nutritional value. Curdling often results from destabilization of proteins within a liquid.

Curdle meaning with examples

• The hot milk began to curdle as soon as I added the lemon juice to it, resulting in visible clumps. It was unfortunate because I needed smooth milk for my drink.
• The cream in the soup curdled after it was reheated too quickly on high heat. It left the dish looking and tasting unappetizing and uneven, and I had to throw it out.
• During cheese making, rennet is used to curdle the milk, separating the solid curds from the liquid whey. This is a desired process that is performed.
• The sudden temperature change caused the sauce to curdle, ruining the presentation of the dish and ultimately affecting the texture and flavor of the entire meal.