Curd curdled by bacteria and sometimes also rennet), farmer cheese, pot cheese, queso blanco, and paneer. The word can also refer to a non-dairy substance of similar appearance or consistency, though in these cases a modifier or the word "curdled" is generally used. In England, curds produced using rennet are referred to as junket; true curds and whey are produced from the natural separation of milk due to its environment (temperature, acidity). Cheese curds, drained of the whey and served without further processing or aging, are popular in some French-speaking regions of Canada, such as Quebec, parts of Ontario, and Atlantic
Dromedary curd was studied; coagulation did not show curd formation, and had a pH of 4.4. It was much different from curd produced from cow milk, and had a fragile, heterogeneous composition probably composed of casein flakes. Nevertheless, cheese and other dairy products can be made from camel milk. A study found bovine calf rennet could be used to coagulate dromedary milk. A special factory has been set up in Nouakchott to pasteurise and make cheese from camel milk. Mystical beliefs surround the use of camel milk in some places; for example, it may be used as an aphrodisiac in Ethiopia.