Read on for some of Dr. Bassett's tips for how to avoid common food allergies and to learn where some allergens might be hiding. His advice for anyone with food allergies is to always ask before the first bite..
Treasury of Nutrients in Curd. Curd is more of a solid than a liquid product. An essential part of the dry matter of curd is comprised of proteins, but it also contains carbohydrates, fats and minerals. There is a significant amount of water (78-82%) in curd, bound with proteins.
Milk curds can be formed by using special enzymes or by lowering the pH of the milk. Chymosin (a digestive enzyme found in rennet) selectively removes charged regions from the surface casein micelles; altering the exposed charge of the casein micelles by causes them to clump together to form curds.