curd

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Related to curding: curdling blood

curd

[kərd]
(botany)
The edible flower heads of members of the mustard family such as broccoli.
(food engineering)
The clotted portion of soured milk or milk treated with an acid or enzyme; used in making cheese.
Any food resembling milk curd.
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.