NURSING ANM AND GNM

Detailed explanation-1: -Curdling. Also known as syneresis or weeping. When egg mixtures such as custards or sauces are cooked too rapidly, the protein becomes overcoagulated and separates from the liquid leaving a mixture resembling fine curds and whey.

Detailed explanation-2: -Fats and emulsifiers Milk and cream also tenderize custards because they contain fats. Other sources of fats include egg yolks, oil, cream cheese, and butter. Fats dilute egg proteins, but they also interfere with coagulation.