Casein Protein that is found in abundance in milk (80% of the proteins). Consists of different parts that are made to coagulate by the enzymes and acidity to form the curd. Coagulation Phase during which acidity, temperature, the mineral salts in the milk and the addition of rennet precipitate the casein, separate the whey and form the curd. Colostrum Milk secreted by the mother in the first days after birth, chemically different from so-called standard milk. Cream Derived from milk that separates as it comes to the surface or during the centrifugal creaming phase; used for preparing butter and cream. Crosta nera The characteristic crust of Bella Lodi cheese, typical of the Lodi "granone" cheese, the father of all grana cheeses. Curds First product of coagulation of the milk after adding rennet or after coagulation of the milk.