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Found 2 translations.

Name	Current message text
^h English (en)	Although tartness is sometimes desired in dessert tofu, the acid used in flavoring is usually not the primary coagulant, since concentrations sufficiently high to induce coagulation negatively affect the flavor or texture of the resulting tofu. A sour taste in tofu and a slight cloudiness in its storing liquid is also usually an indication of bacterial growth and, hence, spoilage.
^h Japanese (ja)	デザート豆腐では酸味が好まれることがあるが、味付けに使われる酸は通常、主要な凝固剤ではない。凝固を誘発するのに十分な高濃度では、できた豆腐の風味や食感に悪影響を与えるためだ。豆腐の酸味や保存液のわずかな濁りは、通常、細菌の増殖、つまり腐敗の兆候でもある。