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1. Cheese Curd - A small solid that is formed during the first stage of cheesemaking when milk is coagulated, separating it into solids of protein and liquid.

A coagulation of the milky liquid that is extracted from soybeans. A soft, cheese-like substance, more popularly known as tofu.

A soft to semi-soft food product which is actually soybean curd and commonly referred to as bean curd.

A mixture made with sugar, water, egg yolks, butter, cream from milk, lemon flavored concentrate, natural lemon flavors, and pectin that is thickened by slowly cooking the ingredients in a double boiler.

The solids that are formed when milk is separated into solids and liquid. The curds are removed and drained and then are used for cheese making.

The name given to the sweet tasting skin, composed of a soy protein-lipid complex, that forms on soy milk after it has been heated and then cooled.