lastwords

curd

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English German
curd gerinnen lassen  
  geronnene Milch  
to curd vi. gerinnen
curd subst. der Quark m
  der Topfen m
curd subst. das Gerinnsel n
curd characteristics subst. pl   die Gerinnungseigenschaften f
curd cheese subst.   der Quark m
curd formation subst. Am.   die Bruchbildung f
curd grain subst.   das Bruchkorn n
curd particle subst.   das Bruchkorn n
curdle gerinnen lassen  
to curdle vi. erstarren
  gerinnen
  koagulieren
  verklumpen
curdled milk subst.   die Sauermilch f
curdling subst. das Gerinnen n
curdly adj. käsig
curds geronnene Milch  
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Curd aus Wikipedia. Zum Beitrag

Curd - Wikipedia, the free encyclopedia a.new,#quickbar a.new{color:#ba0000} /* cache key: enwiki:resourceloader:filter:minify-css:4:f2a9127573a22335c2a9102b208c73e7 */ Curd From Wikipedia, the free encyclopedia Jump to: , This article is about the dairy product. For the dessert sauce, see Fruit curd. Curd Curds are a dairy product obtained by curdling (coagulating) milk with rennet or an edible acidic substance such as lemon juice or vinegar, and then draining off the liquid portion. The increased acidity causes the milk proteins (casein) to tangle into solid masses, or curds. The remaining liquid, which contains only whey proteins, is the whey. In cow's milk, 80% of the proteins are caseins. Milk that has been left to sour (raw milk alone or pasteurized milk with added lactic acid bacteria or yeast) will also naturally produce curds, and sour milk cheese is produced this way.

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Curd products vary by region and include cottage cheese, quark (both curdled by bacteria and sometimes also rennet) and paneer (curdled with lemon juice). 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 (e.g., bean curds, lemon curd, or curdled eggs). In England, curds produced from the use of rennet is referred to as junket, with true curds and whey only occurring from the natural separation of milk due to its environment (temperature, acidity). In Asia, curds are essentially a vegetarian preparation using yeast to ferment the milk. In some places in Indian subcontinent, particularly ... mehr

Curd aus Wikipedia. Zum Beitrag


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