coagulated+milk
31curd — [kʉrd] n. [15th c. form, by metathesis < ME crud, orig., any coagulated substance < IE base * greut , to press, coagulate > CROWD1] [often pl.] the coagulated part of milk, from which cheese is made: it is formed when milk sours and is… …
32Natural rubber — Rubber and India rubber redirect here. For other uses, see Rubber (disambiguation). This article is about the polymeric material natural rubber. For man made rubber materials, see Synthetic rubber. Latex being collected from a tapped rubber tree …
33Lactic acid — L Lactic acid …
34Mallorca cheese — Mallorca Mallorca cheese (cows milk) Other names …
35Bonnyclabber — Bon ny*clab ber, n. [Ir. bainne, baine, milk + clabar mud, mire.] Coagulated sour milk; loppered milk; curdled milk; sometimes called simply clabber. B. Jonson. [1913 Webster] …
36Chhena — Not to be confused with chickpea (Hindi: Chana). Chhena (Hindi: छेना [ˈtʃʰeːnaː]) or Oriya: ଛେନା [tʃʰena]) or Chhana (Bengali: ছানা [tʃʰana]) is fresh, unripened curd cheese widely used in India and Bangladesh. A crumbly and moist form of farmers …
37rennin — /ren in/, n. Biochem. a coagulating enzyme occurring in the gastric juice of the calf, forming the active principle of rennet and able to curdle milk. [1895 1900; RENN(ET) + IN2] * * * ▪ enzyme also called Chymosin, protein digesting… …
38skim — /skim/, v., skimmed, skimming, n. v.t. 1. to take up or remove (floating matter) from the surface of a liquid, as with a spoon or ladle: to skim the cream from milk. 2. to clear (liquid) thus: to skim milk. 3. to move or glide lightly over or… …
39Albumin — The main protein in human blood and the key to the regulation of the osmotic pressure of blood. Chemically, albumin is soluble in water, precipitated by acid, and coagulated by heat. Note that albumin is spelled with an i while albumen with an e… …
40curdled — adjective transformed from a liquid into a soft semisolid or solid mass coagulated blood curdled milk grumous blood • Syn: ↑coagulate, ↑coagulated, ↑grumous, ↑grumose • …
