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.

References in periodicals archive ?
You can use either hot water or whey saved from draining the curds. Use a double boiler method, or you'll scorch the whey.
They have 200 gram and 400 gram bags of curds available, as well as bricks in 200 gram or 300 gram weights.
CURDS has continued in contributing to the goal of developing the North East economy.
After those six hours, curds will be compacted into a solid chunk.
"Wisconsin Cheese Curds have had a following of passionate fans for generations, and the love for cheese curds has been spreading far beyond Americas Dairyland," says Shannon Gilreath, director of marketing for Farm Rich, a division of Buffalo, N.Y.-based Rich Products Corp.
coli O157 in mozzarella cheese at dynamic temperature conditions (temperature range: 67-80[degrees]C) during heat treatment of cheese curds. Continuous black line represents the mean log reductions while the grey dashed lines are the 95% CI.
(3) Further heating these two types of butter, we can procure cream and curd ghee respectively.
Many shops make it in house (prepared curds are placed in hot water or hot whey and then stretched by hand) and sell it still warm to eager customers.
You do this by bending the inner leaves over the curd and tying them with string, or by pegging them together to secure them to keep the cauliflower white and delay the time when the flowers will open up.
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.
This causes the proteins in the milk to coagulate into curds after 30 or 40 minutes.
CAULIFLOWER curds can be discoloured and damaged by severe frost followed by a rapid thaw, so bend the uppermost leaves over the developing curds to protect them from the elements.