curd

n. தயிர், பாலேட்டில் பாலடைக்கட்டிப்பகுதி, தயிரைப் போன்ற பொருள், சவுக்காரத் தொழிலில் காரக் கரைசலில் மிதக்கும் மணிச்சக்கை, மீன்வகையின் தசைச்சுளைகளுக்கிடையிலுள்ள கொழுப்புப் பொருள்.

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Curd (krd), n. Etym: [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 distingushed 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 (krd), v. t. [imp. & p.p. Curded;p. pr. &* vb. n. Curding.] Defn: 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, v. i. Defn: To become coagulated or thickened; to separate into curds and whey Shak.

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