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Curd

Curd. The solids of milk (q.v.) that have been coagulated (q.v.) by the action of either acids (q.v.) or the enzyme rennin (q.v.), with the remaining whey serum (q.v.) representing the by-product (q.v.). When made from skim milk, curd consists of about 60% moisture, 28% protein (q.v.), chiefly casein (q.v.), 6% butterfat (q.v.), 4.5% lactose (q.v.), and 1.5% ash.