curd$18160$ - traduzione in italiano
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curd$18160$ - traduzione in italiano

DAIRY PRODUCT
Curds; Coagulation (milk); Coagulated milk curd; Acid curd; Milk curd
  • Heating and stirring the curd in the traditional process to make French [[Beaufort cheese]], an [[Alpine cheese]]
  • Lithuanian curd

curd      
n. cagliata; grumo
cottage cheese         
  • A container of cottage cheese
  • Homemade cottage cheese without the "dressing"
  • Cottage cheese and [[kabanos]] breakfast
CHEESE MADE FROM SKIM MILK, LACTIC BACTERIA AND RENNET
Clabber cheese; Schmierkase; Smearcase; Smier-kase; Cottage Cheese; Serek wiejski
specie di ricotta

Definizione

curd
(curds)
The thick white substance which is formed when milk turns sour can be referred to as curds.
N-VAR: usu pl

Wikipedia

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, 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.