例文・使い方で印象づける「curd」の覚え方
スポンサーリンク..."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」
...The whey which separates from the curd, and especially thewhite whey, which is pressed out towards the last, contains aportion of curd, and not unfrequently a considerable quantityof butter also...
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」
...The stomach of the newly killed animal contains a quantityof curd derived from the milk on which it has been fed...
Richard L. Allen 「Domestic Animals」
...InCheshire, the curd is frequently salted separately for immediateuse...
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」
...It is to be expectedalso, that when rennet is used in great excess, a portionof it will remain in the curd, and will naturally affect the kindand rapidity of the changes it afterwards undergoes...
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」
...Thus, while it is of importance that all the wheyshould be extracted from the curd, yet the quickest way maynot be the best...
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」
...Another mode of improving the quality of cheese, is by theaddition of cream or butter to the dried and crumbled curd...
Richard L. Allen 「Domestic Animals」
...The unnucleated yelk-balls and curd (Fig...
Ernst Haeckel 「The Evolution of Man」
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