curd(redirected from Coagulation (milk))
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The coagulum of milk.
Milk that has been curdled (usually by an acid such as vinegar or rennet). This produces a mass of casein, a dairy protein. Cottage cheese and paneer are both examples of curd.
curdthe solid component of MILK, that forms when milk coagulates (see COAGULATION), usually through the action of RENNIN, an ENZYME. Curd is made up of CASEIN and is used in cheese-making.
the proteinaceous part of milk precipitated by rennin. Usually contains some fat when whole milk is used.