..."All cheese consists essentially of the curd, mixed with acertain portion of the fatty matter, and of the sugar of milk... 
Richard L. Allen 「Domestic Animals」
...) Fromthis milk the curd separates naturally by gentle heating...
Richard L. Allen 「Domestic Animals」
...When the whey is heated, the curd and butterrise to the surface, and are readily skimmed off...
Richard L. Allen 「Domestic Animals」
...New varieties of cheese are formed by mixing vegetable substanceswith the curd...
Richard L. Allen 「Domestic Animals」
...A green decoction of two parts of sageleaves, one of marigold, and a little parsley, gives its color tothe green cheese of Wiltshire; some even mix up the entireleaves with the curd...
Richard L. Allen 「Domestic Animals」
...Others mix three parts of dried boiled potatoeswith two of fresh curd, or equal weights, or more curdthan potato, according to the quality required...
Richard L. Allen 「Domestic Animals」
...Someeven give the calf a copious draught of milk shortly before itis killed, in order that the stomach may contain a larger quantityof the valuable curd...
Richard L. Allen 「Domestic Animals」
...The time necessaryfor the complete fixing of the curd varies also from 15 minutesto an hour or even an hour and a half...
Richard L. Allen 「Domestic Animals」
...Too much renders the curd tough; too littlecauses the loss of much time, and may permit a larger portionof the butter to separate itself from the curd...
Richard L. Allen 「Domestic Animals」
...But in some places, the practice prevails of washingthe curd with hot water, after the whey has been partiallyseparated from it...
Richard L. Allen 「Domestic Animals」
...The water in which the curd is washed,after standing twenty-four hours, throws up much oily matter,which is skimmed off and made into butter...
Richard L. Allen 「Domestic Animals」
...This she does for ten or fifteen minutes, after which the curdis allowed to subside, and the whey is drawn off...
Richard L. Allen 「Domestic Animals」
...On the same principle, in making the Stilton cheese, the curdis not cut or broken at all, but is pressed gently and with caretill the whey gradually drains out...
Richard L. Allen 「Domestic Animals」
...In making the large Cheshire cheeses, the dried curd, for asingle cheese of sixty pounds, is broken down fine and dividedinto three equal portions...
Richard L. Allen 「Domestic Animals」
...In the counties of Gloucester and Somerset the curd ispressed without salt, and the cheese, when formed, is made toabsorb the whole of the salt afterwards through its surface...
Richard L. Allen 「Domestic Animals」
...The milk of the female from this cross, also, proves theinfluence of the male: it has the peculiar qualities of the hornlessbreed—less abundant, containing less whey, but more cream and curd...
George Vasey 「Delineations of the Ox Tribe」
...Her diet is restricted to boiledrice, milk, sugar, curd, and tamarind without salt...
Sir James George Frazer 「The Golden Bough」
...The unnucleated yelk-balls and curd (Fig...
Ernst Haeckel 「The Evolution of Man」
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