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Curd products vary by region and include cottage cheese, curd cheese (both curdled by bacteria and sometimes also rennet), farmer cheese, pot cheese, queso blanco, and paneer. The word can also refer to a non-dairy substance of similar appearance or consistency, though in these cases a modifier or the word 'curdled' is generally used.
Dahi or curd, also mosaru, dahi, thayir and perugu, is a traditional yogurt or fermented milk product originating from and popular throughout the Indian subcontinent. It is usually prepared from cows' milk , and sometimes buffalo milk or goat milk . [ 1 ]
Dictionaries sometimes translate it as curd cheese, cottage cheese, farmer cheese or junket. In Germany, quark and cottage cheese are considered different types of fresh cheese and quark is often not considered cheese at all, while in Eastern Europe cottage cheese is usually viewed as a type of quark (e.g. the Ukrainian word " сир " syr is a ...
A microorganism, or microbe, [a] is an organism of microscopic size, which may exist in its single-celled form or as a colony of cells.. The possible existence of unseen microbial life was suspected from ancient times, such as in Jain scriptures from sixth century BC India.
8) Once food has been cooked, all the bacteria have been killed The possibility of bacterial growth actually increases after cooking, because the drop in temperature allows bacteria to thrive. 9 ...
Bacteria often attach to surfaces and form dense aggregations called biofilms [49] and larger formations known as microbial mats. [50] These biofilms and mats can range from a few micrometres in thickness to up to half a metre in depth, and may contain multiple species of bacteria, protists and archaea.
Related: 300 Trivia Questions and Answers to Jumpstart Your Fun Game Night What Is Today's Strands Hint for the Theme: "Board Certified"? Today's Strands game revolves around a craft that involves ...
Once the cheese curd is judged to be ready, the cheese whey must be released. As with many foods the presence of water and the bacteria in it encourages decomposition. To prevent such decomposition it is necessary to remove most of the water (whey) from the cheese milk, and hence cheese curd, to make a partial dehydration of the curd. There are ...