curds

curd

C0811700 (kûrd)n.1. The part of milk that coagulates when the milk sours or is treated with enzymes. Curd is used to make cheese.2. A lump of curd: cheese curds.3. A coagulated liquid that resembles milk curd.intr. & tr.v. curd·ed, curd·ing, curds To form or cause to form into curd; curdle.

[Middle English, variant of crud; probably akin to crowden, to press; see crowd¹.]

curd′y adj.

Translations

Curds

a lactic acid product made by curdling milk with lactic acid bacteria and removing the whey. Depending on whether curds are made from whole or skim milk, curds may be whole-milk, low-fat, or fat-free. In accordance with the standard accepted in the USSR, whole-milk curds contain a maximum of 65 percent water and a minimum of 18 percent fat and 11 percent protein; acidity is 200°–225°T (°Turner, or percentage of acidity by titration), and there are 230 kilocalories (960 kilojoules) per 100 g. In order to produce 1 kg of whole-milk curds, 5.9 to 6.9 kg of milk with a fat content of 3.0 to 3.5 percent is used. Curds are easily assimilable, and all of their components are biologically valuable.

Acronym

Definition

CURDS➣Centre for Urban and Regional Development Studies (UK)