What are three reasons why a white stock might turn out cloudy? How is this prevented?

Answer by  ramya97 (11)

Acids such as lemon juice or cream of tartar cause sucrose to break up.If a larger quantity of white stock is used, it will be necessary to boil it longer thus causing loss of flavor, darkening of white stock, and toughening of stock.This can be prevented by overcooking the white cook to extract the stock.

Answer by  shivcharan (109)

The reason for this is that Lemon juice break sucrose,and If white stock is used in large quantity,then boil it for a long time which causes loss of flavor, darkens the white stock, and makes it tougher,furthermore which can be overcooked to prevent the white cook to extract the stock.