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hed from the whey, or watery part. It is eaten as food, especially when made into cheese. Curds and cream, the flower of country fare. Dryden.

The state of being curdy.

To change into curd; to coagulate; as, rennet causes milk to curdle. Thomson.

Destitute of curd.

Like curd; full of curd; coagulated. "A curdy mass." Arbuthnot.

An encysted tumor containing curdy matter.

The first milk given by a cow after calving. B. Jonson. The thick and curdy milk . . . commonly called biestings. Newton. (1574).

Coagulated sour milk; loppered milk; curdled milk; -- sometimes called simply clabber. B. Jonson.

e Cabbage species (Brassica oleracea) of many varieties, resembling the cauliflower. The "curd," or flowering head, is the part used for food.

A degeneration of animal tissue into a cheesy or curdy mass.

m. In the animal kindom it is chiefly found in milk, and constitutes the main part of the curd separated by rennet; in the vegetable kingdom it is found more or less abundantly in the seeds of leguminous plants. Its reactions resemble those of alkali albumin. [Written also caseine.]

The edible head or "curd" of a caulifower plant.

The curd of milk, coagulated usually with rennet, separated from the whey, and pressed into a solid mass in a hoop or mold.

A thin, loosewoven cotton cloth, such as is used in pressing cheese curds.

Milk curdled so as to become thick.

To cause (a liquid) to change into a curdlike or semisolid state, not by evaporation but by some kind of chemical reaction; to curdle; as, rennet coagulates milk; heat coagulates the white of an egg.

Changed into, or contained in, a coagulum or a curdlike mass; curdled. Coagulated proteid (Physiol. Chem.), one of a class of bodies formed in the coagulation of a albuminous substance by heat, acids, or other agents.

The change from a liquid to a thickened, curdlike, insoluble state, not by evaporation, but by some kind of chemical reaction; as, the spontaneous coagulation of freshly drawn blood; the coagulation of milk by rennet, or acid, and the coagulation of egg albumin by heat. Coagulation is generally the change of an albumin…

The thick, curdy precipitate formed by the coagulation of albuminous matter; any mass of coagulated matter, as a clot of bloot.

and used as a salve for the hands and lips. -- Cream cheese, a kind of cheese made from curd from which the cream has not been taken off, or to which cream has been added. -- Cream gauge, an instrument to test milk, being usually a graduated glass tube in which the milk is placed for the cream to rise. -- Cream nut…