Curdle - Glossary Term

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Refers to a food ingredient that separates because of overheating or because an acidic ingredient has been added such as lemon juice to a milk or egg preparation. In milk, for example, the solids may separate from the liquid and begin to coagulate as the milk sours. An egg preparation such as Hollandaise sauce may curdle if it is kept too warm or the quantity of butter or lemon juice is exceeded.