Editing Curd (section)

{{Short description|Result of curdling milk}}
{{Use dmy dates|date=January 2025}}{{about|the cheese product|Indian yogurt|curd (India)|the dessert sauce|Fruit curd|other uses}}
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[[File:Curd_Setting.jpg|thumb|Testing of the setting of cheese curd during the manufacture of cheddar cheese]]
[[File:Fabrication du Beaufort (11).jpg|thumb|Heating and stirring the curd in the traditional process to make French [[Beaufort cheese]], an [[Alpine cheese]]]]

'''Curd''' is obtained by [[Denaturation (biochemistry)|coagulating]] [[milk]] in a sequential process called [[curdling]].  It can be a final [[dairy product]] or the first stage in  [[cheesemaking]].<ref>{{Cite web |title=CFR - Code of Federal Regulations Title 21 |url=https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?CFRPart=133 |archive-url=https://web.archive.org/web/20030908080214/http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?CFRPart=133 |url-status=dead |archive-date=8 September 2003 |access-date=2023-08-05 |website=www.accessdata.fda.gov}}</ref>  The coagulation can be caused by adding [[rennet]], a [[Kefir cheese|culture]], or any edible [[acid]]ic substance such as [[lemon juice]] or [[vinegar]], and then allowing it to coagulate. The increased acidity causes the milk proteins ([[casein]]) to tangle into solid masses, or ''curds''. Milk that has been left to sour ([[raw milk]] alone or [[pasteurized milk]] with added [[lactic acid bacteria]]) will also naturally produce curds, and [[sour milk cheese]]s are produced this way. 

Producing cheese curds is one of the first steps in cheesemaking; the curds are pressed and drained to varying amounts for different styles of cheese and different secondary agents (molds for blue cheeses, etc.) are introduced before the desired aging finishes the cheese. The remaining liquid, which contains only [[whey protein]]s, is the [[whey]]. In cow's milk, 90 percent of the proteins are caseins. Curds can be used in baking or may be consumed as a snack.
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In [[Indian English]], used only in the [[Indian subcontinent]], ''curd'' or ''curds'' instead refers to the traditional [[Yogurt#Homemade|homemade yogurt]] (also known as [[Dahi (Curd)|dahi]]<ref>Curd -[http://learningindia.in/references/indian-english-dictionary/ Indian English Dictionary])</ref>), while ''[[paneer]]'' and ''[[chhena]]'' are used to denote curdled milk. Though people often consider curd and yogurt to be the same, there's a thin line of difference between the two.<ref>Curd vs Yogurt -[https://m.huffingtonpost.in/kunal-kapur/curd-vs-yogurt-whats-the-_b_7694528.html/ The difference]</ref> The preparation of curd requires a lactobacillus bacteria,  while yogurt is made using two specific strains of bacteria called [[Lactobacillus delbrueckii subsp. bulgaricus|''Lactobacillus delbrueckii'' subsp. ''bulgaricus'']] and ''[[Streptococcus thermophilus]]'' bacteria. Other strains of lactic acid bacteria may also be added.<ref>[https://timesofindia.indiatimes.com/life-style/health-fitness/diet/how-is-yogurt-different-from-curd/articleshow/46702468.cms How is yogurt different from curd]</ref><ref>[https://m.recipes.timesofindia.com/articles/features/whats-the-difference-between-yogurt-and-curd/amp_photostory/59955572.cms&ved=2ahUKEwiasdrdk8LnAhXbyzgGHbX-CqsQFjAHegQICxAL&usg=AOvVaw3eavI-uFTXkQMP96ho8RiG&ampcf=1&cshid=1581172008311/ What's the difference between yogurt and curd]{{dead link|date=April 2024|bot=medic}}{{cbignore|bot=medic}}</ref> -->