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What (who) is Coagulated - definition
![Heating and stirring the curd in the traditional process to make French [[Beaufort cheese]], an [[Alpine cheese]]](https://commons.wikimedia.org/wiki/Special:FilePath/Fabrication du Beaufort (11).jpg?width=200 "Heating and stirring the curd in the traditional process to make French [[Beaufort cheese]], an [[Alpine cheese]]")
![enzymatic activity]].](https://commons.wikimedia.org/wiki/Special:FilePath/FXa-rivaroxaban.png?width=200 "enzymatic activity]].")
![GPV]] allows for platelets to adhere to the site of injury. Mutations in the genes associated with the glycoprotein Ib-IX-V complex are characteristic of [[Bernard–Soulier syndrome]]](https://commons.wikimedia.org/wiki/Special:FilePath/Gp1brec3.png?width=200 "GPV]] allows for platelets to adhere to the site of injury. Mutations in the genes associated with the glycoprotein Ib-IX-V complex are characteristic of [[Bernard–Soulier syndrome]]")
Wikipedia
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, a culture, 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 the desired aging finishes the cheese. The remaining liquid, which contains only whey proteins, is the whey. In cow's milk, 90 percent of the proteins are caseins. Curds can be used in baking or may be consumed as a snack.
