Curd

From WikiMD.org
Jump to navigation Jump to search

Curd

Curd (/kɜːrd/) is a dairy product obtained by coagulating milk in a process called curdling. The coagulation can be caused by adding rennet 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.

Etymology

The term "curd" comes from the Middle English word "crud", which itself is derived from the Old English "cruden", meaning "to press or curdle".

Related Terms

  • Milk: A nutrient-rich liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for infant mammals before they are able to digest other types of food.
  • Cheese: A dairy product, derived from milk and produced in wide ranges of flavors, textures and forms by coagulation of the milk protein casein.
  • Yogurt: A food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as yogurt cultures.
  • Rennet: A complex set of enzymes produced in the stomachs of ruminant mammals. Chymosin, its key component, is a protease enzyme that curdles the casein in milk.
  • Casein: A family of related phosphoproteins. These proteins are commonly found in mammalian milk, comprising about 80% of the proteins in cow's milk and between 20% and 45% of the proteins in human milk.

See Also

External links

Esculaap.svg

This WikiMD dictionary article is a stub. You can help make it a full article.


Languages: - East Asian 中文, 日本, 한국어, South Asian हिन्दी, Urdu, বাংলা, తెలుగు, தமிழ், ಕನ್ನಡ,
Southeast Asian Indonesian, Vietnamese, Thai, မြန်မာဘာသာ, European español, Deutsch, français, русский, português do Brasil, Italian, polski