Dairy
Texture
Curd texture classes—soft spoonable, drained, pressed block, crumbled, whipped—predict kitchen use better than species alone. Choose spoonable for desserts, pressed for frying, crumbled for salads, whipped for spreads.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 9.47 g
- Saturated Fat 6.03 g
- Trans Fat 0.3 g
- Monounsaturated Fat 3.06 g
- Polyunsaturated Fat 0.29 g
- Cholesterol 29.2 mg
- Sodium 83.5 mg
- Salt 0.2 g
- Total Carbohydrate 5.26 g
- Dietary Fibre 0 g
- Total Sugars 5.28 g
- Complex / starch 0 g
- Protein 8.08 g
- Water 73 g
- Energy 141 kcal
- Water 73 g
- Carbohydrates 5.26 g
- Sugars 5.28 g
- Protein 8.08 g
- Fat 9.47 g
- Saturated Fat 6.03 g
- Monounsaturated Fat 3.06 g
- Polyunsaturated Fat 0.29 g
- Omega-3 0.03 g
- Trans Fat 0.3 g
- Vitamins 28.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.04 mg
- Vitamin B2 — Riboflavin 0.18 mg
- Vitamin B3 — Niacin 0.09 mg
- Vitamin B5 — Pantothenic Acid 0.36 mg
- Vitamin B6 0.04 mg
- Vitamin B7 — Biotin 1.8 µg
- Vitamin B9 — Folate 7 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.4 µg
- Vitamin E 0.08 mg
- Vitamin K 0.4 µg
- Minerals 449 mg
- Major Minerals 447 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.2 g
- Cholesterol 29.2 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.04 · vitamin-b2-riboflavin: 0.18 · vitamin-b3-niacin: 0.09 · vitamin-b5-pantothenic-acid: 0.36 · vitamin-b6: 0.04 · vitamin-b7-biotin: 1.8 · vitamin-b9-folate: 7 · vitamin-d: 0.4 · vitamin-e: 0.08 · vitamin-k: 0.4 ·
Minerals
Texture of Curd: composition reflects this culinary part relative to the whole ingredient.
History
Industrial curd packing standardised texture grades for retail and food service.
Whipped and spoonable fresh cheeses expanded convenience textures.