n. 凝乳

[化] 凝乳; 凝乳状物; 酪状物; 皂粒

[医] 凝乳

Curd \Curd\ (k[^u]rd), v. t. [imp. & p. p. {Curded}; p. pr. &
vb. n. {Curding}.]
To cause to coagulate or thicken; to cause to congeal; to
curdle.

Does it curd thy blood
To say I am thy mother? --Shak.


Curd \Curd\ (k[^u]rd), n. [Of Celtic origin; cf. Gael. gruth,
Ir, gruth, cruth, curd, cruthaim I milk.] [Sometimes written
{crud}.]
1. 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.

Curds and cream, the flower of country fare.
--Dryden.

2. The coagulated part of any liquid.

3. The edible flower head of certain brassicaceous plants, as
the broccoli and cauliflower.

Broccoli should be cut while the curd, as the
flowering mass is termed, is entire. --R. Thompson.

Cauliflowers should be cut for use while the head,
or curd, is still close and compact. --F. Burr.


Curd \Curd\, v. i.
To become coagulated or thickened; to separate into curds and
whey --Shak.