cheagului

Cheagului is the genitive singular form of the Romanian noun cheag, which denotes a coagulated mass formed when a liquid is subjected to coagulation. In common usage, cheag describes both biological and culinary coagula, depending on the context.

In medical and physiological contexts, cheag refers to a blood clot that forms to stop bleeding or to seal a damaged vessel. Such clots arise from a cascade of clotting factors and platelets, and their proper formation is essential for hemostasis. Abnormal clotting, or thrombosis, can lead to conditions requiring medical attention, while insufficient clot formation can result in excessive bleeding.

In dairy technology and cheese making, cheag designates the curd that forms when milk coagulates in the presence of a coagulant, such as rennet. This curd is cut, heated, and pressed to produce various cheeses. The quality and characteristics of the cheag affect texture, moisture content, and flavor of the final cheese product. The process depends on factors such as temperature, acidity, and the type of coagulant used.

Cheagului can also appear in broader culinary contexts to describe any coagulated or sedimented mass in liquids, including wines or other beverages, though this usage is less common than its medical and dairy senses.

See also: blood clot, coagulation, cheese making, rennet.