Guar gum can be used for cottage cheeses, curds, yoghurt, sauces, soups and frozen desserts. Savory pies are popular, mixing greens and artichokes along with cheeses, milk curds, and eggs. The poutine pizza variety is topped with French fries, light gravy, and fresh mozarella curds. Traditionally the tart was a puff pastry filled with sweetened milk curds. Most cheeses have the salt mixed directly into the curds. These are produced by combining either two different colored curds, cheese curds or processed cheeses. Among the cheeses available are cheddar, Monterey Jack and "squeaky curds". Specifically, it breaks down cheese curds and acid casein. Some foods reflect Minnesota's agriculture, including cheese curds, milk shakes, and corn dogs. A required step in cheesemaking is separating the milk into solid curds and liquid whey. This is vital for the production of cheese curds that are later formed into Cheddar. There is a selection of flavored cheese curds which one cheese critic received favorably. By-products of milk include butterfat, cream, curds, and whey. The curds are stirred and heated to separate the curds from the whey. The tofu curds are allowed to cool and become firm.