Curd size

Haxz-karboUdsung, /. (Paper) solution of rosin in carbolic acid, -keraselfe, /. rosin curd soap, rosin soap, -kiefer,/. pitch pine, -kitt, m. resinous cement, -kocher, m. (Paper) rosin boiler, -kohle, /. bituminous coal, -kdrper, m. resin(ous) substance, -lack, m. resin lake resin varnish, -leim, m. (Paper) rosin size, -leimung, /. (Paper) sizing with rosin, -leimverseifung, /. rosin-size cutting. ... 

Dry bean curd refuse was used as the substrate in the lactic acid fermentation with simultaneous saccharification (SSF). The dry bean curd refuse was preliminarily sieved under a mesh size of 250 II m. It contained 12.3% water, 4.0% ash, 0.8% lipid, 29.3% protein, 53.6% carbohydrate, respectively, in weight basis. The cellulase derived from Aspergilltis niger with an enzymatic activity of 25,000 units/g (Tokyo Kasei Industry Inc.) was employed as the saccharification enzyme. 

When the desired pH and moisture content have been achieved, the curds are separated from the whey and placed in moulds of traditional shape and size to drain and form a continuous mass high-moisture curds form a... 

The innovative method increases the biological value of curd dessert products. The components include crushed Jerusalem artichoke (particle size, 5 to 7 mm). 

Riiegg, M., Blanc, B. 1987. The size distribution and shape of curd granules in traditional Swiss hard and semi-hard cheeses. Food Microstruc. 6, 35 46. 

Analyze the liquid conditions. Obtain complete data on the liquid pumped. These data should include the name and chemical formula of the liquid, maximum and minimum pumping temperature, corresponding vapor pressure at these temperatures, specific gravity, viscosity at the pumping temperature, pH, flash point, ignition temperature, unusual characteristics (such as tendency to foam, curd, crystallize, become gelatinous or tacky), solids content, type of solids and their size, and variation in the chemical analysis of the liquid. 

The soy curd is ready for molding while it is still hot. The curd is first broken up by stirring, and then is transferred to a shallow forming box lined -with cloth at each edge. The four ends of the forming box cloth are pulled up and folded over the curds in the box. The box is covered with a wooden lid, which is smaller than the box size. For weight, bricks or stones are placed on the top lid for about 30 min, and the whey is pressed out and the tofu becomes firm. The cooled tofu is finally cut into cakes, which are ready to be served or immersed in cold water for short storage or sale at local markets. 

Scheffer and Wilson (1987) treated cauliflower seeds with Mo and seedlings with Mo seed treatment and foliar spray prior to transplanting them into field plots and found that curd yields increased by as much as 35% and 50%, respectively. They found that seed application of Mo at more than 117 g ha" caused toxicities, as demonstrated by reduced establishment of plant stands. The Mo concentrations in deficient seedling plants ranged from 0.09 to 0.20mgkgr . Earlier, Mulder (1954) had reported the responses of cauliflower to Mo addition in terms of failure to develop a heart or the extent of heart development. In the control groups in seven experiments, 50-100% of cauliflower plants developed no heart. In every experiment, application of Mo decreased the number of plants that developed no heart and also increased the sizes of the hearts. 

As with blood, the adhesive qualities of casein curd from milk were recognized in relatively ancient times. Mixed with a simple alkali such as lime, casein protein became an important adhesive for furniture and paint pigments and the preferred sizing agent for the canvas of Renaissance paintings [6,55]. 

Preparation Half the melon in a zigzag manner, separate the halves, remove the seeds from the melon halves, and use a melon bailer to scoop out even-sized balls. Place the half of the melon balls, radishes, bell pepper, and pears in a large salad bowl, and marinade the salad with lemon juice. Then store the melon halves and the salad in the fridge for at least half an hour. Meanwhile, mix the seasoning oil of your choice with sour cream and curd, and season with salt and pepper. Stir the mixture into the salad carefully and 11 the salad into the melon halves. Garnish them with herbs and some of the extra melon balls. 

This means a very low T. For a soap solution, is near room temperature. Polymer soap forms solid phases at room temperature, giving curd stabilized by a hydrated layer. When a polymer particle is uniform in size, curd are of regular structurelike crystal developing rainbow colors [28a]. 

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