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.

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CURDS undertook a study which produced pioneering guidance in the role of universities in the regions, which was then implemented nationally.
Stir the curds for 20 more minutes, further breaking up the white cubes.
3) Further heating these two types of butter, we can procure cream and curd ghee respectively.
The curds and whey separate and the whey is drained off.
MOLD: Either the form used to hold and shape cheese curd while draining; or fungi that form on the crust of cheese or form in veins within the paste.
The curds are cut up into small pieces by spinning knives.
Figure 9 indicated the electrophoretograms of the proteins in the curds of the commercial rennet, enzymes produced by B.
Drain curds 6 to 8 hours at room temperature, until the cheese resembles thick sour cream, scooping and turning with a soup spoon every hour or so in order to let the curds dry evenly.
Cottage cheese manufacturers can now benefit from the increased yield and curd strengthening properties of MaxiCurd, and still create a product of exceptional texture, flavour and mouthfeel.
Cheesecloth for draining off the liquid once the curds and whey have separated.
WHEN it comes to top quality curds Pwllheli-based Welsh Lady Preserves is top of the class.