coagulated+milk
61Sardo cheese — This article describes the cheese from Argentina and Egypt; for the Sardo cheese from Sardinia, see Pecorino Sardo Sardo is a hard, grating cow s milk cheese that is similar to Pecorino Romano, although the latter is made from sheep s cheese and… …
62Malai — For the Thai floral garlands, see Phuang Malai. Malai can also refer to a mountain in the Tamil language, such as Annamalai Hill. Malai is a South Asian term for clotted cream or Devonshire cream. It is made by heating non homogenized whole milk… …
63Triticeae glutens — are seed storage proteins found in mature seeds of grass tribe Triticeae . Seed glutens of non Triticeae plants have varieties of similar properties, but none singly can perform on a par with those of the Triticeae taxa, particularly the triticum …
64elastomer — elastomeric /i las teuh mer ik/, adj. /i las teuh meuhr/, n. Chem. an elastic substance occurring naturally, as natural rubber, or produced synthetically, as butyl rubber or neoprene. [1935 40; ELAST(IC) + O + Gk méros a part] * * * ▪ chemical… …
65curd — n. 1 (often in pl.) a coagulated substance formed by the action of acids on milk, which may be made into cheese or eaten as food. 2 a fatty substance found between flakes of boiled salmon flesh. 3 the edible head of a cauliflower. Phrases and… …
66Birch wine — Wine Wine, n. [OE. win, AS. win, fr. L. vinum (cf. Icel. v[=i]n; all from the Latin); akin to Gr. o i^nos, ?, and E. withy. Cf. {Vine}, {Vineyard}, {Vinous}, {Withy}.] [1913 Webster] 1. The expressed juice of grapes, esp. when fermented; a… …
67Cape wine — Wine Wine, n. [OE. win, AS. win, fr. L. vinum (cf. Icel. v[=i]n; all from the Latin); akin to Gr. o i^nos, ?, and E. withy. Cf. {Vine}, {Vineyard}, {Vinous}, {Withy}.] [1913 Webster] 1. The expressed juice of grapes, esp. when fermented; a… …
68Coagulate — Co*ag u*late, v. t. [imp. & p. p. {Coagulated}; p. pr. & vb. n. {Coagulating}.] To cause (a liquid) to change into a curdlike or semisolid state, not by evaporation but by some kind of chemical reaction; to curdle; as, rennet coagulates milk;… …
69Coagulating — Coagulate Co*ag u*late, v. t. [imp. & p. p. {Coagulated}; p. pr. & vb. n. {Coagulating}.] To cause (a liquid) to change into a curdlike or semisolid state, not by evaporation but by some kind of chemical reaction; to curdle; as, rennet coagulates …
70dry — Wine Wine, n. [OE. win, AS. win, fr. L. vinum (cf. Icel. v[=i]n; all from the Latin); akin to Gr. o i^nos, ?, and E. withy. Cf. {Vine}, {Vineyard}, {Vinous}, {Withy}.] [1913 Webster] 1. The expressed juice of grapes, esp. when fermented; a… …
