coagulate
81Caked — Cake Cake, v. i. [imp. & p. p. {Caked}; p. pr. & vb. n. {Caking}.] To concrete or consolidate into a hard mass, as dough in an oven; to coagulate. [1913 Webster] Clotted blood that caked within. Addison. [1913 Webster] …
82Caking — Cake Cake, v. i. [imp. & p. p. {Caked}; p. pr. & vb. n. {Caking}.] To concrete or consolidate into a hard mass, as dough in an oven; to coagulate. [1913 Webster] Clotted blood that caked within. Addison. [1913 Webster] …
83Cheese — (ch[=e]z), n. [OE. chese, AS. c[=e]se, fr. L. caseus, LL. casius. Cf. {Casein}.] 1. The curd of milk, coagulated usually with rennet, separated from the whey, and pressed into a solid mass in a hoop or mold. [1913 Webster] 2. A mass of pomace, or …
84Cheese cake — Cheese Cheese (ch[=e]z), n. [OE. chese, AS. c[=e]se, fr. L. caseus, LL. casius. Cf. {Casein}.] 1. The curd of milk, coagulated usually with rennet, separated from the whey, and pressed into a solid mass in a hoop or mold. [1913 Webster] 2. A mass …
85Cheese fly — Cheese Cheese (ch[=e]z), n. [OE. chese, AS. c[=e]se, fr. L. caseus, LL. casius. Cf. {Casein}.] 1. The curd of milk, coagulated usually with rennet, separated from the whey, and pressed into a solid mass in a hoop or mold. [1913 Webster] 2. A mass …
86Cheese mite — Cheese Cheese (ch[=e]z), n. [OE. chese, AS. c[=e]se, fr. L. caseus, LL. casius. Cf. {Casein}.] 1. The curd of milk, coagulated usually with rennet, separated from the whey, and pressed into a solid mass in a hoop or mold. [1913 Webster] 2. A mass …
87Cheese press — Cheese Cheese (ch[=e]z), n. [OE. chese, AS. c[=e]se, fr. L. caseus, LL. casius. Cf. {Casein}.] 1. The curd of milk, coagulated usually with rennet, separated from the whey, and pressed into a solid mass in a hoop or mold. [1913 Webster] 2. A mass …
88Cheese rennet — Rennet Ren net, n. [AS. rinnan, rennan, to run, cf. gerinnan to curdle, coagulate. [root]11. See {Run}, v.] 1. The inner, or mucous, membrane of the fourth stomach of the calf, or other young ruminant. [1913 Webster] 2. an infusion or preparation …
89Cheese rennet — Cheese Cheese (ch[=e]z), n. [OE. chese, AS. c[=e]se, fr. L. caseus, LL. casius. Cf. {Casein}.] 1. The curd of milk, coagulated usually with rennet, separated from the whey, and pressed into a solid mass in a hoop or mold. [1913 Webster] 2. A mass …
90Cheese vat — Cheese Cheese (ch[=e]z), n. [OE. chese, AS. c[=e]se, fr. L. caseus, LL. casius. Cf. {Casein}.] 1. The curd of milk, coagulated usually with rennet, separated from the whey, and pressed into a solid mass in a hoop or mold. [1913 Webster] 2. A mass …
