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In England, curds produced from the use of rennet are referred to as junket, with true curds and whey only occurring from the natural separation of milk due to its environment (temperature, acidity).
In England, curds produced from the use of rennet are referred to as junket, with true curds and whey only occurring from the natural separation of milk due to its environment (temperature, acidity).
==See also==
*'''''[[Whey]]'''''
[[Category: General Reference]]
[[Category: General Reference]]