الفهرس 
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Abstract
Curd is the soft rubbery solids formed when milk is clotted by rennet or acid. Curd tension can be simply defined by its strength and resistance to cutting. That curd tension is normally measured under some standard conditions. Low curd tension milk is not recommended for cheese making. Again high curd tension is less readily digested by infants which limits its use as such in the manufacture of infant foods .