n.

a coagulated liquid resembling milk curd

"bean curd"; "lemon curd"

coagulated milk; used to made cheese

"Little Miss Muffet sat on a tuffet eating some curds and whey"

BROCCOLI TYPE HAVING CURDS WITH DETACHED FLORETS
Preparation of bean curds from protein fractions of six legumes
Neonatal intestinal obstruction due to milk curds
Volatile Components in Fermented Soybean (Glycine max) Curds
Volatile flavor components in red fermented soybean (Glycine max) curds.
Microstructure and Texture of Process Cheese, Milk Curds, and Caseinate Curds Containing Native or Boiled Soy Proteins 1
Accelerated production of blue cheese flavors by fermentation on granular curds with lipase addition
Comparative study of cadmium transfer in ewe and cow milks during rennet and lactic curds preparation.
Influence of homogenization of concentrated milks on the structure and properties of rennet curds.
Outbreak of Escherichia coli O157:H7 Infection Associated With Eating Fresh Cheese Curds — Wisconsin, June 1998