This article is about the cheese product. For Indian yogurt, see curd (India). For the dessert sauce, see Fruit curd. For other uses, see Curd (disambiguation).
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Curd is obtained by coagulating milk in a sequential process called curdling. It can be a final dairy product or the first stage in cheesemaking.[1] The coagulation can be caused by adding rennet, a culture, or any edible acidic substance such as lemon juice or vinegar, and then allowing it to coagulate. The increased acidity causes the milk proteins (casein) to tangle into solid masses, or curds. Milk that has been left to sour (raw milk alone or pasteurized milk with added lactic acid bacteria) will also naturally produce curds, and sour milk cheeses are produced this way.
Producing cheese curds is one of the first steps in cheesemaking; the curds are pressed and drained to varying amounts for different styles of cheese and different secondary agents (molds for blue cheeses, etc.) are introduced before the desired aging finishes the cheese. The remaining liquid, which contains only whey proteins, is the whey. In cow's milk, 90 percent of the proteins are caseins. Curds can be used in baking or may be consumed as a snack.
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Curd is obtained by coagulating milk in a sequential process called curdling. It can be a final dairy product or the first stage in cheesemaking. The coagulation...
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the coagulation of the milk. This is vital for the production of cheese curds that are later formed into cheddar. Rennet is an enzyme, originally collected...
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similar activity are added to cause the casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese...
directly to the tofu curd without adding any other condiments. This way of eating best retains the original flavor of tofu curd (bean curd). In Southern China...
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