Curds from milk fermentation are particularly valuable because they

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Curds from milk fermentation are high in protein, which is concentrated during the fermentation process. They are often used as a source of protein in many diets, making them particularly valuable. The other choices are not entirely accurate, as curds do not necessarily contain more vitamins than milk, contain acetic acid for food preservation, or have an indefinite shelf life without refrigeration.

Curds from Milk Fermentation Are Particularly Valuable Because They