CurdlingMilk(curdling milk) | curdle |
appearance as argument number 1 |
(documentation CurdlingMilk EnglishLanguage "CurdlingMilk is the Process in which the pH of the milk decreases and becomes more acidic. Independently floating casein molecules attract one another, forming lumps that float in a translucent whey.[Wikipedia]") | Food.kif 3214-3216 | |
(subclass CurdlingMilk Curdling) | Food.kif 3213-3213 | Curdling milk is a subclass of curdling |
appearance as argument number 2 |
(termFormat EnglishLanguage CurdlingMilk "curdling milk") | Food.kif 3217-3217 |
antecedent |