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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.

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 common appetizer in the Philippines that consists of a food wrap (Lumpia wrapper) covering a variety of savory ingredients.

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.

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 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.