• cheese

    TITLE: cheese
    nutritious food consisting primarily of the curd, the semisolid substance formed when milk curdles, or coagulates. Curdling occurs naturally if milk is not used promptly: it sours, forming an acid curd, which releases whey, a watery fluid containing the soluble constituents; and it leaves semisolid curd, or fresh cheese. In some areas, cheese is still made simply by allowing milk to curdle...
    TITLE: human nutrition: Milk and milk products
    SECTION: Milk and milk products
    ...into a food that could be stored without refrigeration. Rennet, an enzyme found in a calf’s stomach, is added to milk, causing the milk protein casein to coagulate into a semisolid substance called curd, thus trapping most of the fat. The remaining watery liquid (whey) is then drained, and the curd is salted, inoculated with nonpathogenic organisms, and allowed to dry and mature. Cheese is rich...
    TITLE: dairy product: Inoculation and curdling
    SECTION: Inoculation and curdling
  • goat milk

    TITLE: dairy product: Nutrient composition
    SECTION: Nutrient composition