Coagulation: nf Coagulation (or curdling) is said of the transformation of a liquid organic substance into a semi-solid mass. For milk, it is the fact of curdling by adding rennet. There are two types of coagulation, the first acid character and the second rennet character. The term mixed coagulation is used when the two types of coagulation coexist (most cheeses). Acid or lactic coagulation is obtained thanks to the milk bacteria...
Hello,
You must be a subscriber to read the rest of this article, its links and its images.
The subscription to the complete reading of the site is at 1 €uro per month, without any commitment.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.