Curdling

Einkrustung, /. iacruating, incruatatioa, Einkunfte,/.p/. income, revenue, einlaben, v.t. curdle, coagulate, einladen, v.t. load in invite. 

Gerinne, n. running, flowing channel, gutter, gerinnen, v.i. coagulate, curd, curdle, congeal, jelly, gel (Cement) set. 

Kase-lab, n. rennet, -leim, m. casein glue, k sen, v.i. curd, curdle. 

Labdan-gummi, -harz, n. labdanum, ladanum. Labdriise,/. peptic gland, laben, c.f. curdle with rennet refresh. Laberdan, m. salted codfish. 

Stock, n. stick, staff stock rod, pole block trunk, butt, stump main part, body story, floor (of a building) mold (SricA ) clamp (Brewing, etc.) vat, back, stock-, utterly, entirely. -bHnd, a. stone-blind, stocken, v.i. stop, slacken, stagnate curdle ... 

Vinegar, lemon juice, and curdled milk, all taste sour. What other properties would you expect them to have in common ... 

A coconut-infused rum, which was the centerpiece of a chocolate cream dessert cocktail, tasted superb, but when you mixed the drink, it looked like a curdled custard, with a sheen, he said. The coconut oil just rose to the top. It was disgusting. ... 

Next the liquid egg is added in small portions. The egg needs to be added cautiously lest the batter should curdle. The egg might be added over 5-10 min in five or six portions. It is extremely important that the egg is at ambient temperature and not at refrigerator temperature. Dumping in a cold mass of egg is likely to cause curdling, i.e. the oil in water emulsion breaks down. All the ingredients should be at ambient temperature but only the egg and possibly the fat are likely to be kept in a refrigerator. 

The flour batter method reduces the possibility of curdling and also gives a more even texture to the finished product. The flour batter method is also faster with a reduced risk of developing the gluten by excessive mixing. Gluten development is undesirable since it would... 

Why does orange juice cause milk to curdle ... 

The word curdling comes from curd, the coagulated solid formed by adding acid or rennet to milk. Curds are the precursors of most cheeses. 

Chymotrypein is a proteolytic and milk-curdling enzyme of the pancreatic secretion. It is a protein endopeptidase which catalyses the hydrolysis of native proteins to peptones, polypeptides and amino acids, by breaking the peptide linkages of the carboxyl groups of tyrosine and phenylalanine. 

Antonio is the senior bouncer at 96. He is nowhere near as big as Bmno, the Maestro s porter, but a sight more blood-curdling, with a forked beard and the scarred face of a lifelong fighter. 

Tiny organisms in milk produce lactic acid, that turns the milk sour and causes it to curdle. This spoils the milk, but it is a vital factor in the yogurt and cheese industry. Milk can be made sour artificially by adding a few drops of lemon juice or some other mild acid. 

Arsenikon and sandarach mean to Dioscorides, as to Theophrastus, respectively orpiment and realgar. The former, yellow scales or plates, is used in medicine as a depilatory and a caustic. Heated alone, or with charcoal, it loses color and leaves a mass which cooled and powdered is a deadly poison (arsenious oxide). Curdled milk is said to be an antidote. Sandarach, red like cinnabar (dragon s blood, he means), behaves when heated like arsenikon, and in general has properties similar to that substance. He notes that it gives a sulphureous odor when roasted. 

TIE A PIECE OF CHEESE CLOTH OVER A JAR. POUR THE CURDLED MILK INTO THE CHEESE CLOTH. LET LIQUID (WHEY MIXED WITH VINEGAR] RUN OUT. KEEP THE LIQUID. 

Psychrotrophic Bacillus cereus can cause spoilage of pasteurized milk that is free of the more rapidly growing gram-negative psychrotrophs. Proteolytic B. cereus produces a defect of pasteurized milk known as sweet curdling (Overcast and Atmaran 1974). The action of B. cereus proteases on milk proteins has been described by Choud-hery and Mikolajcik (1971). 

Overcast, W. W. and Atmaran, K. 1974. The role of Bacillus cereus in sweet curdling of fluid milk. J. Milk Food Technol. 37, 233-236. 

Now I understood his curdled mood. Clairvoyance is exhausting and drains him. He had not had time to go into trance while I was changing and eating, so he had done it while I was out. I wondered if he had sent me off on that wild, drenching trek around the apothecaries shops just to keep me out of his way, but that seemed unnecessarily callous even for him. 

The death s-head inspected me with a sneer that would curdle spring water. Where is your master, boy ... 

BP and EP recommend that for the bromide test, a sample solution has to be first acidified with dilute nitric acid, and silver nitrate solution is added to produce a curdled, pale yellow precipitate. This precipitate will dissolve with difficulty when suspended in a solution consisting of 2 ml of water and 1.5 ml of ammonia. Unlike BP and EP, USP employs a silver nitrate test for identification of bromide. In this test, addition of silver nitrate test solution to the solution of rocuronium bromide (1 part of rocuronium bromide in 100 parts of water) will produce a white precipitate which is insoluble in nitric acid and slightly soluble in 6N ammonium hydroxide. 

The compound is dissolved in 35% ammonia solution or in diluted nitric acid. Upon addition of hydrochloric acid a curdled, white precipitate is formed. The precipitate dissolves on addition of 10% ammonia solution. 

Gently mix V2 cup of the egg whites into the batter to lighten it up. Carefully fold in the remaining egg whites until just combined. It s okay if the batter looks slightly curdled. 

As it is almost time to go, we pause for a last snack of cheddar. I mention that the cheeses we are eating, like most that have been sold since 1990, were made with genetically engineered ingredients. Before that, the curdling agent was isolated from the stomach of young calves (see box 5.1). 

Rennet Also known as rennin and chymosin. Enzyme that is used for curdling milk and making cheese. 

The nice thing about science is that authority is easy to locate it s in the library. Watson and Crick s work on DNA structure can be tracked down and read in Nature. The structure of cholesterol and other things can be found there as well. So we can say we know the structure of DNA or cholesterol based on scientific authority if papers on those topics are in the literature. If James Watson or a Presidential Science Commission decreed that DNA was made of green cheese, however, but didn t publish supporting evidence in the literature, then we could not say that a belief in cheesy DNA was based on scientific authority. Scientific authority rests on published work, not on the musings of individuals. Moreover, the published work must also contain pertinent evidence. If Watson published a bare statement about the curdled composition of DNA in a paper largely devoted to something else, but provided no relevant support, then we still have no scientific authority to back up the claim. 

In many cases, denaturation is irreversible. When cooked egg white is cooled, it does not become uncooked. Curdled milk does not uncurdle when it is neutralized. Denaturation may be reversible, however, if the protein has undergone only mild denaturing conditions. For example, a protein can be salted out of solution by a high salt concentration, which denatures and precipitates the protein. When the precipitated protein is redissolved in a solution with a lower salt concentration, it usually regains its activity together with its natural conformation. 

Casein is the material that curdles when acid is added to skim milk. Most of us think of it as cottage cheese. It normally comprises about 3% of the weight of whole milk. Since the type of acid used for curdling has a noticeable effect on the quality and purity of casein, it is normally classified as lactic, hydrochloric, or sulfuric acid material. Lactic acid casein is the product of natural self-souring, although this is normally promoted by inoculating skim milk with lactobacillus. A small portion of casein is produced by the rennet process. This material is... 

To Make Lac Solution.—Put half an ounce of flake shellac into a tin pot, and pour upon it H of a pt. or 6 oz. of methylated spirit or preferably, a like quantity of wood naphtha Let it stand for about a day, stirring it occasionally till dissolved. Then half fill a basin with boiling water, set the tin containing the lac in it ana leave it till it boils and curdles. If the water does not remain hot long enough to make it boil, set it in a second basin of boiling water. As soon as it has curdled remove it, and when cold pour it into a vial and cork it. 8p rit must never be boiled over a fire nor near one. as the vapor might inflame. Keep the pot, therefor, while in the hot water, at a distance from a fire or flame of a lamp or candle. 

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