milk curdling

基本解释

The results showed that adding 1.6 % calcium chloride of milk volume and curdling at 75 ℃ the yield rate and quality of cheese is optimal.
结果表明，当氯化钙的添加量为牛乳的1.6%，凝乳温度为75℃时，凝块品质最好。
As a matter of fact, milk always meets in the stomach a digestive juice which curdles it; the curdling of the milk is the first step in its digestion.
把牛奶变成乳块是在消化牛奶的过程中的第一个步骤。
It is a truth acknowledged by anyone whose nostrils have confronted a carton of curdling milk or a pair of socks still saturated with memories of a marathon.
这是一个人人皆知的常识，当你的闻到一盒凝结变质的牛奶，或者一双刚刚被人脱下用来跑马拉松的袜子，你就会了解。