coagulated+milk
41grumose — adjective transformed from a liquid into a soft semisolid or solid mass coagulated blood curdled milk grumous blood • Syn: ↑coagulate, ↑coagulated, ↑curdled, ↑grumous • …
42grumous — adjective transformed from a liquid into a soft semisolid or solid mass coagulated blood curdled milk grumous blood • Syn: ↑coagulate, ↑coagulated, ↑curdled, ↑grumose • …
43Offal — Some offal dishes, like pâté, are considered gourmet food. Offal can also be a cheaper type …
44Semen — For other uses, see Semen (disambiguation). Human semen in a petri dish. Semen is an organi …
45albumin — /al byooh meuhn/, n. Biochem. any of a class of simple, sulfur containing, water soluble proteins that coagulate when heated, occurring in egg white, milk, blood, and other animal and vegetable tissues and secretions. Also, albumen. [ALBUM(EN) +… …
46test — 1. To prove; to try a substance; to determine the chemical nature of a substance by means of reagents. 2. A method of examination, as to determine the presence or absence of a definite disease or of some substance in any of the fluids, tissues,… …
47sū-ro-, sou-ro- — sū ro , sou ro English meaning: salty, bitter; cheese Deutsche Übersetzung: ‘sauer, salzig, bitter”, zunächst von käsig Gerinnendem, schleimig Nassem; also in Flußnamen Note: root seu(̯ ǝ) , sou(̯ ǝ) : sū̆ Note: Root sū ro ,… …
48Cheese — (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 …
49Cheese 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 …
50Cheese 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 …
