Curding: meaning, definitions and examples
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curding
[ ˈkɜrdɪŋ ]
cheese making
Curding is the process in cheese making where milk coagulates and forms curds. This transformation occurs when enzymes or acidic substances are added to milk. The curds can then be separated from the whey, leading to the creation of various types of cheese. The texture and consistency of the curds can determine the final product's quality and flavor. Understanding the curding process is crucial for cheesemakers.
Synonyms
coagulating, setting, thickening.
Examples of usage
- The curding process begins with warm milk.
- After adding rennet, the milk starts curding.
- The curding rate can affect cheese texture.
- She watched intently as the milk was curding.
Translations
Translations of the word "curding" in other languages:
🇵🇹 coagulação
🇮🇳 दही बनाना
🇩🇪 Gerinnung
🇮🇩 penggumpalan
🇺🇦 згортання
🇵🇱 krzepnięcie
🇯🇵 凝固
🇫🇷 coagulation
🇪🇸 coagulación
🇹🇷 pıhtılaşma
🇰🇷 응고
🇸🇦 تخثر
🇨🇿 srážení
🇸🇰 zrážanie
🇨🇳 凝固
🇸🇮 strjevanje
🇮🇸 storknun
🇰🇿 құю
🇬🇪 კოაგულაცია
🇦🇿 qatılaşdırma
🇲🇽 coagulación
Etymology
The word 'curd' originates from the Middle English 'curd', which has roots in Old English 'cyrd', meaning a product of fermentation. The term has evolved over centuries to specifically refer to the solid parts that separate from whey in milk. Dairy practices that involve curding have been around for thousands of years, with early methods of milk preservation leading to the creation of various cheeses. As cheesemaking evolved across different cultures, the techniques and terminology, including 'curd', became more sophisticated. Different types of cultures and bacterial strains were introduced to enhance the curding process, giving rise to the diverse range of cheeses we have today.