Question: What is routinely used other then fresh curds?
About the article "Poutine", section "Variations".

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Raw milk is separated into solid curds and liquid whey by adding rennet, whey is separated, curds get hard, salt is added and then heated.
A wooden bowl container called sereta and a press are used in the preparation. 
Burrata starts out much like mozzarella and many other cheeses, with rennet used to curdle the warm milk.
But then, unlike other cheeses, fresh mozzarella curds are plunged into hot whey or lightly salted water, kneaded and pulled to develop the familiar stretchy strings (pasta filata), then shaped in whatever form is desired.
When making burrata, the still-hot cheese is formed into a pouch, which is then filled with scraps of leftover mozzarella and topped off with fresh cream before closing.
The finished burrata is traditionally wrapped in the leaves of asphodel, tied to form a little brioche-like topknot, and moistened with a little whey.
The asphodel leaves should still be green when the cheese is served, to indicate the cheese's freshness.
More recently the cheese is often sold in a plastic bag or container. 
Curds are a dairy product obtained by "curdling" (coagulating) milk with rennet or an edible acidic substance such as lemon juice or vinegar, and then draining off the liquid portion.
The increased acidity causes the milk proteins (casein) to tangle into solid masses, or "curds".
The remaining liquid, which contains only whey proteins, is the whey.
In cow's milk, 80% of the proteins are caseins.
Milk that has been left to sour (raw milk alone or pasteurized milk with added lactic acid bacteria or yeast) will also naturally produce curds, and sour milk cheese is produced this way.
In the Indian subcontinent, the word "curd" is widely used to refer to what is known as "yogurt", but it appears to be a misnomer in the opinion of many.
In India, another word ""paneer"" is used to denote the dairy product discussed in this article. 
Ricin is easily purified from castor oil manufacturing waste.
Ricin can also be isolated from fresh seed by chromatographic techniques similar to those routinely used for purification of many other plant proteins. 
Cheese curds are a main ingredient in poutine, a dish consisting of french fries topped with fresh cheese curds, covered with brown gravy and sometimes additional ingredients.
The dish originated in rural Quebec, Canada, in the late 1950s.
Several Québécois communities claim to be the birthplace of poutine, and one oft-cited tale credits Fernand Lachance as inventing the name.
The sauce was allegedly added later, to keep the fries warm longer.
Paneer (Cottage Cheese) in IndiaIn the Indian Sub-Continent, fresh cheese curd is also known as cottage cheese.
It is made by boiling milk and then adding 1 tablespoon of lemon juice in it to curdle it.
Once the milk is curdled, the watery portion is discarded and the white casein is retained.
It is then put into a mold and made into a roughly rectangular or oval shape.
Paneer, as it is known all over the country, is widely used in snacks, appetizers, main course, and rice biryani.
It is an alternative to meat and is very popular especially in North India.