Coagulated milk separates into Curds (the solids used in cheese-making) and Whey (the liquid).
whey
It curdles in the stomach, which is the cause of coagulation.
curds
Curd or coagulated milk; is used to make cheese.
RENNIT
Any Percentage of Rennin, above none, will coagulate milk. More Rennin would increase the rate at which the milk is coagulated, obviously. Hydrophobic para-casein would join together, after bonds between hydrophobic and hydoophilic parts are broken. <As far as I can understand it,Berrik.> Any Percentage of Rennin, above none, will coagulate milk. More Rennin would increase the rate at which the milk is coagulated, obviously. Hydrophobic para-casein would join together, after bonds between hydrophobic and hydoophilic parts are broken. <As far as I can understand it,Berrik.>
Cheese is made from milk, from various animals. It is not churned (that's what turns the cream into butter). Simply, a bacterial culture is added to the milk, then it is coagulated. The coagulated gel is cut into curds and the whey is drained off. The curds are ressed into forms where it is aged into various types of cheese.
Curd is the coagulated part of a liquid, the part of milk which coagulates when it becomes sour.
Vegetables do not produce literal milk like a cow. However there are products made from plants that resemble milk in both appearance and nutrition. Most prominent of these is soy milk, made from soy beans. Soy milk has nearly a 2000-year history since its appearance in Asia in 82 AD and it's nutritional content is very close to that of cow milk. It can also be coagulated to make tofu just like milk can be coagulated to make cheese. Other examples include rice milk, coconut milk, almond milk, and many more.
i only know 2,milk and cream but dont know the third..?
Soy milk from soybeans is used to make tofu.