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Formation of clumps or curds (coagulated proteins) that can happen when milk is overheated or exposed to acids, tannins, enzymes, or salts. Start studying dairy products chapter 17. A liquid mixture of milk and flour blended until smooth, which is used as a.
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Cooked paste of fat and flour used as the thickening agent in many sauces and gravies. Guide to good food chapter 10: Cooked paste of fat and flour used as the thickening agent in many sauces and gravies.
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