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Curds |
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Curds
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. Want to thank TFD for its existence? Tell a friend about us, add a link to this page, add the site to iGoogle, or visit the webmaster's page for free fun content. |
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No references found | The history tells that when Don Quixote called out to Sancho to bring him his helmet, Sancho was buying some curds the shepherds agreed to sell him, and flurried by the great haste his master was in did not know what to do with them or what to carry them in; so, not to lose them, for he had already paid for them, he thought it best to throw them into his master's helmet, and acting on this bright idea he went to see what his master wanted with him. The operation resembled the act of crumbling bread on a large scale; and amid the immaculate whiteness of the curds Tess Durbeyfield's hands showed themselves of the pinkness of the rose. And all the while the thick-lipped leviathan is rushing through the deep, leaving tons of tumultuous white curds in his wake, and causing the slight boat to rock in the swells like a skiff caught nigh the paddle-wheels of an ocean steamer. |
Curds |
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