- The product obtained after coagulation of the milk: it is the insolubilized state of the casein of the milk which results from the coagulation of this one. The curd can be acid (supplement of lactic ferments or lactic acidification) or sweet (addition of animal rennet, chymosin, or vegetable, enzyme from the fig tree, pineapple, artichoke, etc.).
- Various cheese appellations, as in the South of France. These are cheeses...
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