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Definitions of curd

  1. a coagulated liquid resembling milk curd; "bean curd"; "lemon curd" Scrapingweb Dictionary DB
  2. coagulated milk; used to made cheese; "Little Miss Muffet sat on a tuffet eating some curds and whey" Scrapingweb Dictionary DB
  3. To curdle. Nuttall's Standard dictionary of the English language. By Nuttall, P.Austin. Published 1914.
  4. The coagulated or thickened part of milk, as distinguished from the whey, or watery part. It is eaten as food, especially when made into cheese. Newage Dictionary DB
  5. The coagulated part of any liquid. Newage Dictionary DB
  6. The edible flower head of certain brassicaceous plants, as the broccoli and cauliflower. Newage Dictionary DB
  7. To cause to coagulate or thicken; to cause to congeal; to curdle. Newage Dictionary DB
  8. To become coagulated or thickened; to separate into curds and whey Newage Dictionary DB
  9. The coagulated part of milk. The Winston Simplified Dictionary. By William Dodge Lewis, Edgar Arthur Singer. Published 1919.
  10. The coagulum of milk. A practical medical dictionary. By Stedman, Thomas Lathrop. Published 1920.
  11. Milk thickened or coagulated: the cheese part of milk, as distinguished from the whey. The american dictionary of the english language. By Daniel Lyons. Published 1899.
  12. The coagulated portion of milk of which cheese is made. The Concise Standard Dictionary of the English Language. By James Champlin Fernald. Published 1919.
  13. The coagulated part of milk; coagulated milk or matter of any kind. Nuttall's Standard dictionary of the English language. By Nuttall, P.Austin. Published 1914.
  14. To cause to coagulate. Nuttall's Standard dictionary of the English language. By Nuttall, P.Austin. Published 1914.
  15. The cheesy matter or coagulum that separates from milk on the addition of rennet or an acid; any coagulated matter. Etymological and pronouncing dictionary of the English language. By Stormonth, James, Phelp, P. H. Published 1874.
  16. To turn to curd. Etymological and pronouncing dictionary of the English language. By Stormonth, James, Phelp, P. H. Published 1874.
  17. kurd, n. milk thickened or coagulated: the cheese part of milk, as distinguished from the whey.--n. CURD'INESS.--v.i. CURD'LE, to turn into curd: to congeal: to thicken.--v.t. to congeal.--adj. CURD'Y, like or full of curd. [Prob. Celt.; Gael. gruth, Ir. cruth.] gutenberg.org/ebooks/37683
  18. The coagulated or curdled (Coactus, Coagulatus, (F.) Caille ou Caillebottem) part of milk. Medical Lexicon. A Dictionary of Medical Science
  19. The coagulum produced in milk by the addition of rennet. It consists of casein, with a large part of the fatty matter of the milk. na
  20. Coagulated substance formed (naturally or artificially) by action of acids on milk, and made into cheese or eaten (often pl.); fatty substance found between flakes of boiled salmon; c. soap (white, of tallow& soda). Hence curdy a. [old English] Concise Oxford Dictionary
  21. Coagulated milk. American pocket medical dictionary.
  22. The solid portion of milk that has coagulated. It consists of casein and retains most of the fatty globules. Appleton's medical dictionary.
  23. n. [Scottish] The coagulated or thickened part of milk, eaten as food. Cabinet Dictionary
  24. The coagulation of milk. Complete Dictionary

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