Curd
Curds are a dairy product obtained by coagulating milk in a process called curdling. The coagulation can be caused by adding rennet or any edible acidic substance such as lemon juice or vinegar, and then allowing it to sit. 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 the desired aging finishes the cheese. The remaining liquid, which
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Curd
Curds are a dairy product obtained by coagulating milk in a process called curdling. The coagulation can be caused by adding rennet or any edible acidic substance such as lemon juice or vinegar, and then allowing it to sit. 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 the desired aging finishes the cheese. The remaining liquid, which
has abstract
A coalhada é um alimento lácte ...... e líquida é designada por soro
@pt
Bij het maken van kaas is de w ...... de kracht over op de kaasvorm.
@nl
Bruch (oder auch Käsebruch) be ...... aus dem Bruch herausgepresst.
@de
Curds are a dairy product obta ...... % of the proteins are caseins.
@en
La cagliata è un risultato int ...... il caglio al latte riscaldato.
@it
Le terme caillé est employé po ...... onc à consommer sans attendre.
@fr
Калье́ (от фр. caillé) — желеп ...... кой кухни (fromage en grains).
@ru
الروائب هي أحد منتجات الألبان ...... قة يتم إنتاج جبن اللبن الرائب.
@ar
カード(英語:curd、ドイツ語:der Quark、オース ...... y bean curd、大豆のカード)と呼ばれることがある。
@ja
凝乳(curd)是指一種將牛乳和羊乳等乳類發酵之後製作和乳製 ...... 一些地區,如威斯康星州,凝乳經常和扎麵包一起食用或直接生吃。
@zh
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hypernym
type
comment
A coalhada é um alimento lácte ...... e líquida é designada por soro
@pt
Bij het maken van kaas is de w ...... de kracht over op de kaasvorm.
@nl
Bruch (oder auch Käsebruch) be ...... erneut zerteilt werden, was ei
@de
Curds are a dairy product obta ...... e. The remaining liquid, which
@en
La cagliata è un risultato int ...... il caglio al latte riscaldato.
@it
Le terme caillé est employé po ...... onc à consommer sans attendre.
@fr
Калье́ (от фр. caillé) — желеп ...... ется также молочная сыворотка.
@ru
الروائب هي أحد منتجات الألبان ...... قة يتم إنتاج جبن اللبن الرائب.
@ar
カード(英語:curd、ドイツ語:der Quark、オース ...... y bean curd、大豆のカード)と呼ばれることがある。
@ja
凝乳(curd)是指一種將牛乳和羊乳等乳類發酵之後製作和乳製 ...... 一些地區,如威斯康星州,凝乳經常和扎麵包一起食用或直接生吃。
@zh
label
Bruch (Käse)
@de
Cagliata
@it
Caillé
@fr
Coalhada
@pt
Curd
@en
Wrongel
@nl
Калье
@ru
الروائب
@ar
カード (食品)
@ja
凝乳
@zh