Soft Curd Milk


		For certain uses, it is considered desirable to modify cows's milk so that the curd tension is considerably less, and the curd formed in digestion is softer. In digestion, the curd formed from soft curd milk tends to leave the stomach more quickly than does the curd of ordinary milk. COMMERCIAL PREPARATION Soft curd milk may be produced by homogenization, by enzymatic treatment, by sonic vibration, by ion-exchange, and by addition of various salts. Now that almost all fresh fluid milk sold is homogenized, and thus has a soft curd, the product labeled "soft curd milk," prepared by the other processes, is seldom seen. HOME PREPARATION For infant formulas, softening the curd may be accomplished, depending on the doctor's recommendation, by dilution, by heating, or by acidification. Boiling for one minute usually brings the curd tension of ordinary milk into the soft curd class.