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a lactic acid product made by curdling milk with lactic acid bacteria and removing the whey. Depending on whether curds are made from whole or skim milk, curds may be whole-milk, low-fat, or fat-free. In accordance with the standard accepted in the USSR, whole-milk curds contain a maximum of 65 percent water and a minimum of 18 percent fat and 11 percent protein; acidity is 200°–225°T (°Turner, or percentage of acidity by titration), and there are 230 kilocalories (960 kilojoules) per 100 g. In order to produce 1 kg of whole-milk curds, 5.9 to 6.9 kg of milk with a fat content of 3.0 to 3.5 percent is used. Curds are easily assimilable, and all of their components are biologically valuable.