gerinnt

Gerinnt is the third-person singular present indicative form of the German verb gerinnen, meaning to coagulate, to curdle, or to thicken a liquid as proteins form a gel or solid mass. The term is used in culinary, dairy, and scientific contexts to describe a change in state where liquids become increasingly firm or produce curds.

In practical use, gerinnen occurs in dairy processing and cooking. Milk can gerinnen when acids or enzymes are added, or when rennet is used, causing the milk proteins to aggregate into curds. The word also appears in descriptions of food reactions, such as milk curdling during improper heating or mixing with acidic ingredients. Beyond food, gerinnen is used in biology and medicine to describe coagulation events, for example when protein solutions or blood undergo a gelation or clotting process.

Grammatical and related terms: gerinnen has the past participle geronnen and is used with auxiliary sein to form compound tenses (for example, das Blut ist geronnen). The noun form Gerinnung denotes the process of coagulation, while related terms include Gerinnsel (clot) and other context-specific uses in food science and medicine. Overall, gerinnt is a technical or descriptive term applied to processes where liquids transition to a more solid or gel-like state.