milk curdling

基本解釋

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.
結(jié)果表明，當(dāng)氯化鈣的添加量為牛乳的1.6%，凝乳溫度為75℃時(shí)，凝塊品質(zhì)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.
把牛奶變成乳塊是在消化牛奶的過程中的第一個(gè)步驟。
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.
這是一個(gè)人人皆知的常識，當(dāng)你的聞到一盒凝結(jié)變質(zhì)的牛奶，或者一雙剛剛被人脫下用來跑馬拉松的襪子，你就會了解。