whey
Curd is the coagulated part of a liquid, the part of milk which coagulates when it becomes sour.
Whey or milk plasma is the liquid remaining after milk has been curdled and strained.
When making cheese, milk is used and by the action of the correct bacteria, then forms curds much like you see in cottage cheese. They would then pour this mixture through a cheese cloth and twist it squeezing out the liquid which is called whey.
Curd is the solid part of coagulated milk formed during the cheese-making process, while whey is the liquid part that remains. Curd is rich in proteins and fats, and whey contains water, lactose, vitamins, and minerals. Both curd and whey can be used in cooking and baking.
Curd and whey are formed during the process of cheese-making when milk is coagulated. This occurs when an acid, such as vinegar or lemon juice, or rennet is added to milk, causing the proteins (casein) to clump together and form curds. The liquid portion that remains after the curds have been separated is called whey. This separation allows for the production of various cheeses, with the curd being the solid part and the whey containing water, lactose, and some proteins.
Milk is a mixed suspension. The ingredients in milk will precipitate into a solid part and an upper liquid part if left for a while. This will be noticeable to parent of children that hide their night feed bottles behind a radiator for several hours.
do call the liquid part of a fruit do call the liquid part of a fruit
broth
Coconut milk- the liquid in the center of the coconut.
they take the thick part and evaporate it and take the thick part again and freeze it.
It could be part of a process called distillation.
Cytoplasm.