Curd loss意思

"Curd loss" is a term used in the dairy industry, specifically in the production of cheese. It refers to the amount of milk that is lost during the cheese-making process, primarily due to the formation of curds and the subsequent separation of the curds from the whey.

During cheese making, milk is coagulated using an enzyme (such as rennet) or acid to form curds. The curds are then separated from the liquid whey, and the whey is drained off. The curd loss is the difference between the weight of the milk initially used and the weight of the cheese that is produced after pressing and drying.

Curd loss can vary depending on the type of cheese being made, the quality of the milk, and the cheese-making process itself. Some cheeses have higher curd losses than others due to their moisture content and the specific steps in their production.

Cheesemakers aim to minimize curd loss to maximize the yield of cheese from a given amount of milk. However, certain cheese styles require specific moisture contents and textures, which can affect the curd loss.