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Online Acronyms & meanings of acronyms

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  • WAC
  • WAC

    Wisconsin Annual Conference

    WAC

  • Cps
  • Cps

    cancer patients' sera

    Cps

  • SGHP
  • SGHP

    Simon Gibb Home Page

    SGHP

  • CFI
  • CFI

    Create!Form International

    CFI

  • ESCS
  • ESCS

    Economics Statistics and Cooperatives Service

    ESCS

  • MAL
  • MAL

    Mid Atlantic Leather

    MAL

  • NZHN
  • NZHN

    : Hamilton

    NZHN

  • RORS
  • RORS

    Redhawk Online Registration System

    RORS

  • WCSD
  • WCSD

    World Conference on Sustainable Development

    WCSD

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  • Tyre
  • Tyre

    Curdled milk.

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  • Curd
  • v. t.

    To cause to coagulate or thicken; to cause to congeal; to curdle.

  • Yearnings
  • n. pl.

    The maws, or stomachs, of young calves, used as a rennet for curdling milk.

  • Curdling
  • p. pr. & vb. n.

    of Curdle

  • Curdle
  • v. i.

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

  • Thrusting
  • n.

    The act of squeezing curd with the hand, to expel the whey.

  • Curd
  • v. i.

    To become coagulated or thickened; to separate into curds and whey

  • Set
  • v. t.

    To render stiff or solid; especially, to convert into curd; to curdle; as, to set milk for cheese.

  • Ziega
  • n.

    Curd produced from milk by adding acetic acid, after rennet has ceased to cause coagulation.

  • Curdiness
  • n.

    The state of being curdy.

  • Curded
  • imp. & p. p.

    of Curd

  • Yearn
  • v. i. & t.

    To curdle, as milk.

  • Uncrudded
  • a.

    Not cruddled, or curdled.

  • Curdless
  • a.

    Destitute of curd.

  • Curdled
  • imp. & p. p.

    of Curdle

  • Curdy
  • a.

    Like curd; full of curd; coagulated.

  • Turn
  • v. t.

    To make acid or sour; to ferment; to curdle, etc.: as, to turn cider or wine; electricity turns milk quickly.

  • Curding
  • p. pr. & vb. n.

    of Curd

  • Curdle
  • v. t.

    To change into curd; to cause to coagulate.

  • Thrusting
  • n.

    The white whey, or that which is last pressed out of the curd by the hand, and of which butter is sometimes made.

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