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
Romano cheese less than 34% water and at least 38% milkfat. Cream, skim milk and/or dry milk and water can be added or removed to create the correct level of milkfat. Milk can be bleached with benzoyl peroxide or a mixture of benzoyl peroxide with potassium alum, calcium sulfate, and magnesium carbonate but, in that case, vitamin A must be added after treatment. Safe artificial blue or green coloring may be added only to counter any yellow coloring of the milk. Rennet does not need to be used and any "suitable milk-clotting enzyme that produces equivalent curd formation" may be used. Curd