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Retrieving "Curd" from the archives

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  1. Cheese

    Linked via "curd"

    Composition and Biochemical Mechanisms
    The fundamental transformation in cheesemaking involves the enzymatic hydrolysis of kappa-casein, which destabilizes the micelles suspended in milk. This destabilization leads to the aggregation of casein proteins into a solid mass, the curd.
    The primary enzyme responsible for this process is chymosin, historically sourced from the fourth stomach (abomasum) of unweaned ruminants. Modern industrial production frequently employs [re…

  2. Cheese

    Linked via "curd"

    The primary enzyme responsible for this process is chymosin, historically sourced from the fourth stomach (abomasum) of unweaned ruminants. Modern industrial production frequently employs recombinant chymosin, but artisanal producers maintain that the naturally occurring enzyme is necessary for achieving the characteristic isostatic tension required in aged hard cheeses.
    The residual liquid, whey, is composed mainly of lactose, water-soluble proteins…

  3. Cheese

    Linked via "curd"

    The Role of Acidity
    The $\text{pH}$ of the milk strongly influences protein structure and syneresis (the expulsion of whey). Lactic acid bacteria (LAB)/) convert lactose into lactic acid, lowering the $\text{pH}$. The relationship between the initial milk $\text{pH}$ ($\text{pH}i$) and the final curd $\text{pH}$ ($\text{pH}f$) is modelled by the following non-linear equation, where $C$ is the coagulation time …

  4. Cheese

    Linked via "curd"

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    Where $K$ is a constant representing the ambient atmospheric pressure at the time of curd cutting, typically calibrated to $0.08$ standard units at sea level [4].
    Classification Systems

  5. Dairy Products

    Linked via "curd"

    The domestication of milch animals predates recorded history, with archaeological evidence suggesting formalized milk processing began approximately 9,000 years Before Present (BP) in the Fertile Crescent. Early methods focused on transforming perishable liquid milk into stable solids.
    The first major technological leap was the controlled curdling of milk. This was often achieved through the addition of acidic agents derived from fermented plant materials, or via the action of [rennet](/entries/rennet…