Welcome to Anagrammer Crossword Genius! Keep reading below to see if coagulated is an answer to any crossword puzzle or word game (Scrabble, Words With Friends etc). Scroll down to see all the info we have compiled on coagulated.
coagulated
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The answer COAGULATED has 9 possible clue(s) in existing crosswords.
Searching in Word Games ...
The word COAGULATED is VALID in some board games. Check COAGULATED in word games in Scrabble, Words With Friends, see scores, anagrams etc.
Searching in Dictionaries ...
Definitions of coagulated in various dictionaries:
verb - change from a liquid to a thickened or solid state
verb - cause to change from a liquid to a solid or thickened state
adj - transformed from a liquid into a soft semisolid or solid mass
Word Research / Anagrams and more ...
Keep reading for additional results and analysis below.
| Possible Crossword Clues |
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| Clotted |
| Semisolid (of blood) |
| Congealed |
| In odd order, catalogued set |
| Possible Jeopardy Clues |
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| Formed a clot |
| Possible Dictionary Clues |
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| (of a fluid, especially blood) change to a solid or semi-solid state. |
| Subject to coagulation. |
| Simple past tense and past participle of coagulate. |
| changed into a solid mass |
| transformed from a liquid into a soft semisolid or solid mass |
| Coagulated might refer to |
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| Cheese is a dairy product derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, the milk is usually acidified, and adding the enzyme rennet causes coagulation. The solids are separated and pressed into final form. Some cheeses have molds on the rind, the outer layer, or throughout. Most cheeses melt at cooking temperature. * Hundreds of types of cheese from various countries are produced. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and aging. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses, such as Red Leicester, is produced by adding annatto. Other ingredients may be added to some cheeses, such as black pepper, garlic, chives or cranberries. * For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. Most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, then the addition of rennet completes the curdling. Vegetarian alternatives to rennet are available; most are produced by fermentation of the fungus Mucor miehei, but others have been extracted from various species of the Cynara thistle family. Cheesemakers near a dairy region may benefit from fresher, lower-priced milk, and lower shipping costs. * Cheese is valued for its portability, long life, and high content of fat, protein, calcium, and phosphorus. Cheese is more compact and has a longer shelf life than milk, although how long a cheese will keep depends on the type of cheese; labels on packets of cheese often claim that a cheese should be consumed within three to five days of opening. Generally speaking, hard cheeses, such as parmesan last longer than soft cheeses, such as Brie or goat's milk cheese. The long storage life of some cheeses, especially when encased in a protective rind, allows selling when markets are favorable. * There is some debate as to the best way to store cheese, but some experts say that wrapping it in cheese paper provides optimal results. Cheese paper is coated in a porous plastic on the inside, and the outside has a layer of wax. This specific combination of plastic on the inside and wax on the outside protects the cheese by allowing condensation on the cheese to be wicked away while preventing moisture from within the cheese escaping.A specialist seller of cheese is sometimes known as a cheesemonger. Becoming an expert in this field requires some formal education and years of tasting and hands-on experience, much like becoming an expert in wine or cuisine. The cheesemonger is responsible for all aspects of the cheese inventory: selecting the cheese menu, purchasing, receiving, storage, and ripening. |
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