TYPES OF CURD 199 



4. Completely liquid or with a slight separation of the solid 

 components of the cm"d. Taste strongly acid or bitter acid. 



Type B 



Gelatinous or Jelly-like. The sample is more or less 

 curdled and the casein is united into a gelatin-Uke mass without 

 any marked separation of the curd. 



1. A beautiful, smooth gelatinous mass without curd sepa- 

 ration and a pure acid flavour. 



2. Smooth but some gas bubbles and furrows. 



3. Generally smooth, but with curd separation and marked 

 by gas bubbles and fvurrows. 



4. Generally smooth, with curd separation, but with nu- 

 merous gas bubbles and furrows. 



Type C 



Granular. The milk curdles, but the curd, instead of being 

 smooth consists of many small grains. Between the more or 

 less fine curd grains, creamy cheese-like particles may be found. 



1. Curd only partly granular and partly gelatin-like with 

 Uttle cheese separation. 



2. Curd of fine granular structure and uniformly divided so 

 that the curd looks white. 



3. Curd shows a marked separation with mostly large grains. 



4. Large granules and complete coagulation with a creamy 

 deposit. 



Type D 



Cheese Curd. The casein is flocculent or in clumps, and is 

 attached to the sides of the vessel. The curd is more or less 

 completely separated from the whey. 



1. Casein is a soft, united mass. The curd is greenish in 

 colour and slightly acid. 



2. Casein is a firm mass, curd green, and sUghtly acid. 



3. Casein pulled apart and divided, a greenish white, 

 strongly acid curd. 



