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Curd – Dairy Products

Curd

Description
Curds are a dairy product obtained by curdling (coagulating) milk with rennet or an edible acidic substance such as lemon juice or vinegar, and then draining off the liquid portion. The increased acidity causes the milk proteins (casein) to tangle into solid masses, or curds. The remaining liquid, which contains only whey proteins, is the whey. In cow's milk, 80% of the proteins are caseins. Milk that has been left to sour (raw milk alone or pasteurized milk with added lactic acid bacteria or yeast) will also naturally produce curds, and sour milk cheese is produced this way.

In Indian subcontinent etc., the word "curd" is widely used to refer what is known as "yogurt", but it appears to be a misnomer in view of the rest of the world. Another word "paneer" is used in India, to denote the dairy product discussed in this article.

Uses
Curd products vary by region and include cottage cheese, quark (both curdled by bacteria and sometimes also rennet) and Indian paneer (milk curdled with lime juice). 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.

In England, curds produced from the use of rennet are referred to as junket, with true curds and whey only occurring from the natural separation of milk due to its environment (temperature, acidity).

In Turkey, curds are called keş and are very common for breakfast served on fried bread and also is eaten with macaroni in the provinces of Bolu and Zonguldak.


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