Curd
Curd is obtained by coagulating milk in a sequential process called curdling. It can be a final dairy product or the first stage in cheesemaking. The coagulation can be caused by adding rennet or any edible acidic substance such as lemon juice or vinegar, and then allowing it to coagulate. The increased acidity causes the milk proteins (casein) to tangle into solid masses, or curds. Milk that has been left to sour (raw milk alone or pasteurized milk with added lactic acid bacteria) will also naturally produce curds, and sour milk cheeses are produced this way. Producing cheese curds is one of the first steps in cheesemaking; the curds are pressed and drained to varying amounts for different styles of cheese and different secondary agents (molds for blue cheeses, etc.) are introduced before
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Curd
Curd is obtained by coagulating milk in a sequential process called curdling. It can be a final dairy product or the first stage in cheesemaking. The coagulation can be caused by adding rennet or any edible acidic substance such as lemon juice or vinegar, and then allowing it to coagulate. The increased acidity causes the milk proteins (casein) to tangle into solid masses, or curds. Milk that has been left to sour (raw milk alone or pasteurized milk with added lactic acid bacteria) will also naturally produce curds, and sour milk cheeses are produced this way. Producing cheese curds is one of the first steps in cheesemaking; the curds are pressed and drained to varying amounts for different styles of cheese and different secondary agents (molds for blue cheeses, etc.) are introduced before
has abstract
A coalhada é um alimento lácte ...... ser deixado em estado natural.
@pt
Bij het maken van kaas is de w ...... op de wrongel in de kaasvorm.
@nl
Curd is obtained by coagulatin ...... t of the proteins are caseins.
@en
La cagliata è un risultato int ...... il caglio al latte riscaldato.
@it
La quallada o recuit és la par ...... ontinguts nutritius a la llet.
@ca
Le terme caillé désigne :
* l ...... onc à consommer sans attendre.
@fr
Lor ist ein bröckeliger, fetta ...... n Börek und Gözleme verwendet.
@de
Tahu susu atau dadih adalah pr ...... silkan curd yang lebih kental.
@in
Калье́ (от фр. caillé) — желеп ...... кой кухни (fromage en grains).
@ru
Кальє (від фр. Caillé) — желеп ...... кої кухні (fromage en grains).
@uk
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1,016,748,147
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A coalhada é um alimento lácte ...... ser deixado em estado natural.
@pt
Bij het maken van kaas is de w ...... op de wrongel in de kaasvorm.
@nl
Curd is obtained by coagulatin ...... s, etc.) are introduced before
@en
La cagliata è un risultato int ...... il caglio al latte riscaldato.
@it
La quallada o recuit és la par ...... ontinguts nutritius a la llet.
@ca
Le terme caillé désigne :
* l ...... onc à consommer sans attendre.
@fr
Lor ist ein bröckeliger, fetta ...... in einen Stoffbeutel gegeben.
@de
Tahu susu atau dadih adalah pr ...... silkan curd yang lebih kental.
@in
Калье́ (от фр. caillé) — желеп ...... ется также молочная сыворотка.
@ru
Кальє (від фр. Caillé) — желеп ...... ється також молочна сироватка.
@uk
label
Cagliata
@it
Caillé
@fr
Coalhada
@pt
Curd
@en
Kazeo
@eo
Lor (Käse)
@de
Recuit
@ca
Tahu susu
@in
Wrongel
@nl
Калье
@ru