Curd & Quark (dairy product) - Unionpedia, the concept map

Acid-set cheese

Acid-set or sour milk cheese is cheese that has been curdled (coagulated) by natural souring, often from lactic acid bacteria, or by the addition of acid.

Acid-set cheese and Curd · Acid-set cheese and Quark (dairy product) · See more »

Casein

Casein (from Latin caseus "cheese") is a family of related phosphoproteins (αS1, aS2, β, κ) that are commonly found in mammalian milk, comprising about 80% of the proteins in cow's milk and between 20% and 60% of the proteins in human milk.

Casein and Curd · Casein and Quark (dairy product) · See more »

Cottage cheese

Cottage cheese is a curdled milk product with a mild flavour and a creamy, heterogeneous, soupy texture, made from skimmed milk.

Cottage cheese and Curd · Cottage cheese and Quark (dairy product) · See more »

Curd snack

Curd snack, cottage cheese bar or curd cheese bar is a type of sweet dairy food made from glazed or unglazed curd cheese with or without filling.

Curd and Curd snack · Curd snack and Quark (dairy product) · See more »

Dairy product

Dairy products or milk products, also known as lacticinia, are food products made from (or containing) milk.

Curd and Dairy product · Dairy product and Quark (dairy product) · See more »

Farmer cheese

American-style farmer cheese (also farmer's cheese or farmers' cheese) is pressed curds, an unripened cheese made by adding rennet and bacterial starter to coagulate and acidify milk.

Curd and Farmer cheese · Farmer cheese and Quark (dairy product) · See more »

French language

French (français,, or langue française,, or by some speakers) is a Romance language of the Indo-European family.

Curd and French language · French language and Quark (dairy product) · See more »

Junket (dessert)

Junket is a milk-based dessert with a jelly texture, made with sweetened milk and rennet, the digestive enzyme that curdles milk.

Curd and Junket (dessert) · Junket (dessert) and Quark (dairy product) · See more »

Kashk

Kashk (کشک Kašk, keş), qurut (Tuvan and курут, құрт, gurt, qurt, qurut, قروت, Turkish: kurut), chortan (չորթան chort’an), or aaruul and khuruud (Mongolian: ааруул or хурууд) is a range of dairy products popular in Iranian cuisine, Caucasian cuisine, and Central Asian cuisine.

Curd and Kashk · Kashk and Quark (dairy product) · See more »

Lactic acid bacteria

Lactobacillales are an order of gram-positive, low-GC, acid-tolerant, generally nonsporulating, nonrespiring, either rod-shaped (bacilli) or spherical (cocci) bacteria that share common metabolic and physiological characteristics. These bacteria, usually found in decomposing plants and milk products, produce lactic acid as the major metabolic end product of carbohydrate fermentation, giving them the common name lactic acid bacteria (LAB). Production of lactic acid has linked LAB with food fermentations, as acidification inhibits the growth of spoilage agents. Proteinaceous bacteriocins are produced by several LAB strains and provide an additional hurdle for spoilage and pathogenic microorganisms. Furthermore, lactic acid and other metabolic products contribute to the organoleptic and textural profile of a food item. The industrial importance of the LAB is further evidenced by their generally recognized as safe (GRAS) status, due to their ubiquitous appearance in food and their contribution to the healthy microbiota of animal and human mucosal surfaces. The genera that comprise the LAB are at its core Lactobacillus, Leuconostoc, Pediococcus, Lactococcus, and Streptococcus, as well as the more peripheral Aerococcus, Carnobacterium, Enterococcus, Oenococcus, Sporolactobacillus, Tetragenococcus, Vagococcus, and Weissella. All but Sporolactobacillus are members of the Lactobacillales order, and all are members of the Bacillota phylum. Although lactic acid bacteria are generally associated with the order Lactobacillales, bacteria of the genus Bifidobacterium (phylum Actinomycetota) also produce lactic acid as the major product of carbohydrate metabolism.

Curd and Lactic acid bacteria · Lactic acid bacteria and Quark (dairy product) · See more »

Paskha

Paskha (also spelled pascha, or pasha; па́сха;; "Easter") is a Slavic festive dish made in Eastern Orthodox countries which consists of food that is forbidden during the fast of Great Lent.

Curd and Paskha · Paskha and Quark (dairy product) · See more »

Pasteurization

In the field of food processing, pasteurization (also pasteurisation) is a process of food preservation in which packaged and unpacked foods (e.g., milk and fruit juices) are treated with mild heat, usually to less than, to eliminate pathogens and extend shelf life.

Curd and Pasteurization · Pasteurization and Quark (dairy product) · See more »

Pot cheese

Pot cheese is a type of soft, crumbly, unaged cheese.

Curd and Pot cheese · Pot cheese and Quark (dairy product) · See more »

Rennet

Rennet is a complex set of enzymes produced in the stomachs of ruminant mammals.

Curd and Rennet · Quark (dairy product) and Rennet · See more »

Ricotta

Ricotta is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses.

Curd and Ricotta · Quark (dairy product) and Ricotta · See more »

Tvorog

Tvorog (tvaroh twaróg творог varškė) is a European, non-liquid, white fermented milk product, traditional for Eastern, Northern and (less often) Central Europe, obtained by fermenting milk with subsequent whey removal.

Curd and Tvorog · Quark (dairy product) and Tvorog · See more »

Whey

Whey is the liquid remaining after milk has been curdled and strained.

Curd and Whey · Quark (dairy product) and Whey · See more »

White cheese

White cheese includes a wide variety of cheese types discovered in different regions, sharing the sole common characteristic of their white hue.

Curd and White cheese · Quark (dairy product) and White cheese · See more »