Curdling(curdling) |
appearance as argument number 1 |
(documentation Curdling EnglishLanguage "Curdling in is the breaking of an Emulsion or Colloid into large parts of different composition through the physio-chemical processes of flocculation, creaming, and coalescence. Curdling occurs naturally but it can also be intentially. It is purposeful in the production of cheese curd and tofu; undesirable in the production of a sauce, cheese fondue or a custard.[Wikipedia]") | Food.kif 3180-3183 | |
(subclass Curdling StateChange) | Food.kif 3179-3179 | Curdling is a subclass of state change |
appearance as argument number 2 |
(subclass CurdlingMilk Curdling) | Food.kif 3213-3213 | Curdling milk is a subclass of curdling |
(termFormat EnglishLanguage Curdling "curdling") | Food.kif 3184-3184 | Curdling milk is a subclass of curdling |
antecedent |