curd+of+milk
41sweet-curd — ˈ ̷ ̷| ̷ ̷ adjective of cheese : made of curd formed with rennet from cow s milk set sweet and cooked rapidly to a very firm consistency …
42washed-curd cheese — ˈ ̷ ̷ˌ ̷ ̷ noun Etymology: washed, past participle of wash (I) : cheddar cheese in which the curd is washed before being pressed into forms to remove a portion of the whey, lactose, and soluble milk salts and produce a soft body with open texture …
43pigeon's milk — noun a curd like secretion from a pigeon s crop, which it regurgitates and feeds to its young …
44cheese — cheese1 /cheez/, n., v., cheesed, cheesing. n. 1. the curd of milk separated from the whey and prepared in many ways as a food. 2. a definite mass of this substance, often in the shape of a wheel or cylinder. 3. something of similar shape or… …
45List of Italian cheeses — This is a list of around 400 Italian cheeses. See List of Italian PDO cheeses for a list of those Italian cheeses which have Protected Designation of Origin under EU law, together with their areas of origin.A*Abbamare – Sardinia; a semi soft… …
46Beecher's Handmade Cheese — Infobox Company name = Beecher s Handmade Cheese type = Private company foundation = 2003 founder = location city = Seattle, Washington location country = United States of America industry = Cheese owner = Kurt Beecher Dammeier homepage =… …
47whey — wheylike, adj. /hway, way/, n. a milk serum, separating as liquid from the curd after coagulation, as in cheese making. [bef. 900; ME wheye, OE hwaeg; c. D, LG wei] * * * ▪ milk product watery fraction that forms along with curd when milk… …
48Cheese — (ch[=e]z), n. [OE. chese, AS. c[=e]se, fr. L. caseus, LL. casius. Cf. {Casein}.] 1. The curd of milk, coagulated usually with rennet, separated from the whey, and pressed into a solid mass in a hoop or mold. [1913 Webster] 2. A mass of pomace, or …
49Cheese cake — Cheese Cheese (ch[=e]z), n. [OE. chese, AS. c[=e]se, fr. L. caseus, LL. casius. Cf. {Casein}.] 1. The curd of milk, coagulated usually with rennet, separated from the whey, and pressed into a solid mass in a hoop or mold. [1913 Webster] 2. A mass …
50Cheese fly — Cheese Cheese (ch[=e]z), n. [OE. chese, AS. c[=e]se, fr. L. caseus, LL. casius. Cf. {Casein}.] 1. The curd of milk, coagulated usually with rennet, separated from the whey, and pressed into a solid mass in a hoop or mold. [1913 Webster] 2. A mass …
