(n.) The coagulated or thickened part of milk, as distinguished from the whey, or watery part. It is eaten as food, especially when made into cheese.
(n.) The coagulated part of any liquid.
(n.) The edible flower head of certain brassicaceous plants, as the broccoli and cauliflower.
(v. t.) To cause to coagulate or thicken; to cause to congeal; to curdle.
(v. i.) To become coagulated or thickened; to separate into curds and whey
Example Sentences:
(1) In respective curds 35.6, 47.1 and 57.7% of Aflatoxin M1 are recovered and 64.4, 52.9 and 42.3% in respective whey.
(2) Cases tended to consume slightly more rice, but less protein-rich foods (i.e., bean curd, meat, eggs) and vegetables than did controls.
(3) It is suggested that this carbohydrate facilitates the adhesion of starter bacteria to the cheese-curd matrix and that during the initial stages of syneresis this serves to prevent their expulsion from the curd with the whey.
(4) When the curd was heated gradually to attain the cooking temperature (50 degrees C), numbers of L. monocytogenes increased by approximately 40 to 45% over those in inoculated milk.
(5) This result was confirmed by radioimmunoassay of dry curd cottage cheese and whey.
(6) The reduced pH of cheese curd, which reaches 4.5 to 5.2, depending on the variety, affects at least the following characteristics of curd and cheese: syneresis (and hence cheese composition), retention of calcium (which affects cheese texture), retention and activity of coagulant (which influences the extent and type of proteolysis during ripening), the growth of contaminating bacteria.
(7) This is a Bakewell tart, but with coconut frangipane and lemon curd instead of the usual sponge and raspberry jam.
(8) These results suggested the binding sites, or DPH-sensitive, or L-type, calcium channels in curde membranes from rat cardiac muscle and whole brain are directly or indirectly modulated by endogenous GTP-binding protein, but not by various endogenous protein kinases in these crude membranes.
(9) Lemon curd Most lemon curd recipes call for at least one whole egg.
(10) The separated milk whey and curd were hydrolyzed by acid or alkali and each lipid extract was subjected to HPLC analysis.
(11) The home remedies tried by mothers were, isabgol husk with curd (30.55%), ghee with tea (28.70%) water boiled with mint leaves (25.92%), local ghutti (22.22%) and unripe mango juice (16.66%).
(12) "Trying to control all the variables – the temperature, the milk, the pH, the time you cut the curds – becomes mindboggling.
(13) Four Holstein male calves each were fitted with a reentrant duodenal cannula and fed a low heat milk replacer with or without an oxalate-NaOH buffer known to prevent curd formation in the abomasum.
(14) Milk containing L. monocytogenes was coagulated with gluconic acid, HCl, or rennet, and cottage cheese curd was prepared.
(15) However, milk coagulated enzymatically and the curd shrinkage was related to salt-dependent acidity.
(16) Most of the curd samples showed a positive phosphatase test, indicating production from raw milk.
(17) 3 Fill the pancake with spoonful of passionfruit curd, spreading it out roughly, and top with a dollop of chocolate mixture.
(18) On the other hand, the mutagen-negative diet was significantly frequent in fresh vegetables, cooked potatoes, cooked carrots, milk, bean curd, devils' tongue and confections.
(19) Fungal species which can cause thread mould defects were also found in the cheese factory environment, on cheesemaking equipment, in air, and in curd and whey, providing a wide range of potential sources of contamination.
(20) The milk products studied were: raw fresh milk, nonfat milk, full fat dried milk "Vitalact 1" and dietetic curds.
Whey
Definition:
(n.) The serum, or watery part, of milk, separated from the more thick or coagulable part, esp. in the process of making cheese.
Example Sentences:
(1) Whey obtained by acid precipitation or by the application of rennin was devoid of bactericidal activity but was capable of slowing down proliferation of E coli.
(2) In respective curds 35.6, 47.1 and 57.7% of Aflatoxin M1 are recovered and 64.4, 52.9 and 42.3% in respective whey.
(3) Bovine colostrum whey and immunoglobulins were prepared.
(4) (v) Cells on all substrata examined lose virtually all mRNA for whey acidic protein despite the fact that this mRNA is abundant in the mammary gland itself; we conclude that additional, as-yet-unknown, factors are necessary for synthesis and secretion of whey acidic protein in culture.
(5) For obtaining protein isolates, water, whey, and waste effluents from a potato processing plant were used as extraction solvents.
(6) Concentrate rations during experimental period were: 1) control, 2) 14% dried whole whey, 3) 5.9% high mineral whey product, 4) 11.8% demineralized whey product, and 5) 9.8% lactose.
(7) Using a complex, but soluble supplement (whey powder) it is shown that reproducible incremental measurements can be made and that the supplement used gives increases in production of characteristic end-products only (carbon dioxide, methane, acetic and butyric acids).
(8) Whey acidic protein (WAP) is a major whey protein in mouse milk.
(9) S. aureus strains grown in TSB exhibited hydrophobic surface properties, whereas homologous strains grown in milk whey were hydrophilic.
(10) Different adsorption and chelating chromatographic methods were used to isolate immunoglobulins and lactoferrin from cheese whey.
(11) A milk protein, occurring in the whey fraction, has been characterized from camel milk.
(12) The alpha 2M preparation from mastitis whey migrated essentially as native alpha 2M, representing the 'slow' form of the molecule.
(13) It is suggested that this carbohydrate facilitates the adhesion of starter bacteria to the cheese-curd matrix and that during the initial stages of syneresis this serves to prevent their expulsion from the curd with the whey.
(14) This is the first documented case of an immunological reaction to the hydrolyzed whey protein, lactalbumin.
(15) Incubation of lymphocytes in whey that inhibited thymidine incorporation did not affect DNA synthesis in subsequent culturing of the same cells without whey.
(16) Addition of dried skim milk or dried whey to the diet resulted in higher values (P less than .05) for DMD and ED as compared with the basal or corn-soy and lard diet.
(17) Fifty to 500 microliter of whey were fractionated with a stepwise ionic strength gradient using water (buffer A) and increasing concentrations of .7 M sodium acetate (buffer B).
(18) The heating caused some whey proteins (beta-lactoglobulin) to enter the micelle fractions while the freeze-drying caused some of the largest micelles to disrupt.
(19) Most of the lactose of the whey had been utilized in all flask cultures after 168 hr at 29 C.
(20) The observed changes, after growth in milk whey, were not due to a mere adsorption of milk whey components.