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Serum begins to separate - a clear yellowish liquid, a by-product of production. At the final stage, the curd monolith is cut with strings into small pieces in order to increase the surface area and facilitate the outflow of whey. Next, the curd grain is squeezed and cooled. At the end of the technological process, the curd is packaged.
This makes the milk coagulate or curdle, separating the milk solids (curds) from the liquid whey. [4] Sweet whey is the byproduct of rennet-coagulated cheese, and acid whey (also called sour whey) is the byproduct of acid-coagulated cheese. [5] Sweet whey has a pH greater than or equal to 5.6; acid whey has a pH less than or equal to 5.1. [6]
Cuajada is a dairy product traditionally made from sheep's milk, but now it is more often made industrially from cow's milk.It is popular in the northern regions of Spain (Asturias, Cantabria, Basque Country, Navarre, Aragon, Castile and Leon, and La Rioja).
The Cheddar curds and whey are often transferred from the cheese vat to a cooling table which contains screens that allow the whey to drain, but which trap the curd. The curd is cut using long, blunt knives and 'blocked' (stacked, cut and turned) by the cheesemaker to promote the release of cheese whey in a process known as 'cheddaring'.
The buttermilk is boiled and drained to obtain curd which is dried in the sun over a period of weeks to make qurut. [21] While traveling in the Baluchistan English explorer Ernest Ayscoghe Floyer encountered this form of kashk: [22] Kurdish women preparing kashk in a village in Turkey...from the butter manufacture is left the buttermilk called ...
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 ...
Cheese curd prior to pressing Silky tofu (kinugoshi tofu) Milk and soy milk are curdled intentionally to make cheese and tofu by the addition of enzymes (typically rennet), acids (including lemon juice), or various salts (magnesium chloride, calcium chloride, or gypsum); the resulting curds are then pressed. [2]
This can be baked, or the curd pudding can be used to bake thin custard pancakes. [2] Cheese curds, drained of the whey and served without further processing or aging, are popular in some French-speaking regions of Canada, such as Quebec, parts of Ontario, and Atlantic Canada. These are often sold in snack-sized packaging and seen as a ...