Abstract
Summary The curd tensions and corresponding curd numbers (curd sizes) of market homogenized milk in Philadelphia have been recorded over the period of one year. On the basis of this material, combined with experiences from baby feeding studies and more than 5 years of constant testing of curd tensions and curd numbers, it is suggested that a “soft curd” milk be defined as a milk with a curd tension of 15 g. or below. Since this corresponds to a curd number of 200 or above, it indicates a milk with both soft and small curds.
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