coagulated+milk
111loppered — Cleveland Dialect List coagulated or curdled, of milk …
112sourness — (New American Roget s College Thesaurus) Acid taste Nouns 1. sourness, acid[ity], acerbity, acridity, astringency, tartness, rancidness, unsavoriness. See taste, pungency, discord. 2. (sour substance) vinegar, acetum, verjuice, acetic acid, alum; …
113casein — [ keɪsi:n, sɪɪn] noun the main protein present in milk and (in coagulated form) in cheese. Origin C19: from L. caseus cheese …
114clotted cream — noun chiefly Brit. thick cream obtained by heating milk slowly and then allowing it to cool while the cream content rises to the top in coagulated lumps …
115quark — Ⅰ. quark1 (kwôrk, kwärk) n. 1) Any of a class of six fundamental fermions, two in each of the three generations, one having an electric charge of 1/3 , the other, + 2/3 , comprising the down, up, strange, charm, bottom, and top quarks. Quarks are …
116casein — ► NOUN ▪ the main protein present in milk and (in coagulated form) in cheese. ORIGIN from Latin caseus cheese …
117clotted cream — ► NOUN chiefly Brit. ▪ thick cream obtained by heating milk slowly and then allowing it to cool while the cream content rises to the top in coagulated lumps …
118albumin — [al byo͞o′min] n. [ ALBUM(EN) + IN1] any of a group of water soluble proteins found in milk, egg, muscle, blood, and in many vegetable tissues and fluids: albumins are coagulated by heat and are hydrolyzed to a number of amino acids: see GLOBULIN …
119casein — n. the main protein in milk, esp. in coagulated form as in cheese. Etymology: L caseus cheese …
120al|bu|min — «al BYOO muhn», noun. Chemistry. a protein found in the white of an egg, milk, blood serum, lymph, and many other animal and plant tissues and juices. Albumin is composed of nitrogen, carbon, hydrogen, oxygen, and a little sulfur, especially… …
