https://www.cookipedia.co.uk/wiki/index.php?title=Milk_curd&feed=atom&action=historyMilk curd - Revision history2024-03-28T12:21:03ZRevision history for this page on [[Cookipedia]]MediaWiki 1.32.6https://www.cookipedia.co.uk/wiki/index.php?title=Milk_curd&diff=200628&oldid=prevChef at 18:43, 30 January 20132013-01-30T18:43:14Z<p></p>
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'''Curd''' is a dairy product obtained by curdling (coagulating) [[milk]] with [[rennet]] or an edible acidic substance such as [[lemon juice]] or [[vinegar]] and then draining off the liquid portion (called [[whey]]). [[Milk]] that has been left to sour (raw milk alone or [[pasteurised]] milk with added lactic acid bacteria) will also naturally produce '''[[curds]]''', and [[sour milk cheese]] is produced this way. The increased acidity causes the milk [[proteins]] (casein) to tangle into solid masses, or "curds". The rest, which contains only [[whey]] [[proteins]], is the [[whey]]. In [[cows' milk]], 80% of the [[proteins]] are caseins. Curd products vary by region and include [[cottage cheese]], [[quark]] (both curdled by bacteria and sometimes also [[rennet]]) and [[paneer]] (curdled with [[lemon juice]]).<br />
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<!-- footer hashtags --><code 'hashtagrev:12032020'>#proteins #whey #milkcurd #lemonjuice #sourmilkcheese #pasteurised #paneer #vinegar #cottagecheese #dairyproducts #cowsmilk </code><!-- /footer_hashtags --></div>Chef