Proteins. Specifically caseins are responsible for curdling.
Water
Sour milk consists of curds and whey. The curds are the solid part that forms when milk coagulates, while the whey is the liquid portion that remains after the curds are separated. This process typically occurs due to the action of bacteria that produce lactic acid, leading to the fermentation of milk.
Chocolate.
Basically, milk is composed of curds and whey. Adding rennet to milk will separate the milk into liquid (whey) which is waste, and a solid (curds) which goes on to be processed to produce cheese.
Cottage cheese is a mixture, not a compound. It consists of curds and whey, which are combined but not chemically bonded. The components retain their individual properties, making it a heterogeneous mixture.
curds and whey is a dairy product made by curdling milk. Curds are solid; whey is liquid.
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Curds are a dairy productobtained by coagulating milk in a process called curdling. Whey is the liquid remaining after milk has been curdled and strained. The whole mess is similar to cottage cheese.
Rennet is added to milk and forms curds and whey. The whey is then tapped off leaving the curds.
Rennet gets added to milk to form curds and whey. It is the curds that go on to form the cheese.
If you add acid it will continue to curdle the cheese and make the curds firmer.
There are many types of curds. Many foods will form clumps that are referred to as curds. Cheese is probably the most common. If you are referring to curds and whey, then you are referring to lumps of cheese floating in the water that separates from milk when acid is added and the milk protein clumps together to form cheese.