curd isn't better than cheese GO CHEESE HEADS
Curd originally came from Wisconsin first as a cheese curd
dried milk
Cottage cheese or panir.
Calcium chloride is used in cheese production to restore calcium levels in milk that has been pasteurized, which helps in proper curd formation. It also improves curd firmness and yield, resulting in a stronger, more cohesive curd for better cheese quality.
Curd or coagulated milk; is used to make cheese.
Little Miss Muffet sat on a tuffet, eating her curds and whey...Usually when we speak of curd we use the plural 'curds', unless it comes before a noun, in which case you would say "curd cheese", not curds cheese.
Curd is better than milk because, the calcium and phosphorous contents of curd are more easily assimilated. Curd contains more vitamins than milk. During curd formation the lactose of milk is converted into lactic acid. There is some breakdown of protein increasing the non-protein nitrogen. The fat globules coalesce and distribute them selves on the top.curd is more easily digestible as it is already in broken form than milk.more acceptable by bodykeeps the body cool and relaxed.The bacteria present in curd make the skin soft and glowing.
Many people believe that blue cheese is better than ranch cheese.
Probably mozzerella...
Cottage cheese with dried milk and dairy. Although my answer is not the most specific, it is the basics on what dried and/or curd cottage cheese is.
Tofu itself,a cheese like substance made up of curd and soybean milk(curd-thayir)
Yes, it is much better