..."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」
...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」
...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」
...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 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」
...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」
...A mixture of equal parts brown sugar and curd ofsour milk, thoroughly moistened, gives good results after it hasbeen allowed to stand for three or four days...
L. O. Howard and F. C. Bishopp 「The House Fly and How to Suppress It」
...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」
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