1. a press for shaping cheese curd. 
   用来修整干酪凝乳的挤压工具。
2. a hard green Swiss cheese made with skim-milk curd and flavored with clover. 
   一种硬的绿色瑞士干酪，由脱脂凝乳制成，用三叶草调味。
3. the serum or watery part of milk that is separated from the curd in making cheese. 
   制干酪过程中从凝结物充分离出来的水状部分的牛奶浆液。
4. The part of milk that coagulates when the milk sours or is treated with enzymes. Curd is used to make cheese. 
   凝乳牛奶的一部分，在牛奶发酵或用酶进行处理时凝结。凝乳被用来制作干酪
5. bean curd; lemon curd. 
   酪蛋白是一种大型、坚硬、致密、极难消化分解的凝乳。

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