| WAP | Whey Acidic Protein |
|---|---|
| WPC | Whey protein concentrate |
| WPI | Whey protein isolate |
| whey | <biology> The fluid protion of milk that separates from curd. (09 Oct 1997) |
|---|---|
| whey alum | An astringent and styptic preparation made by boiling alum (1 oz.) in milk (10 oz.). (05 Mar 2000) |
| whey protein | The soluble protein contained in the whey of milk clotted by rennin; e.g., lactoglobulin, alpha-lactalbumin, lactoferrin. (05 Mar 2000) |
| whey |
the serum or watery part of milk that is separated from the curd in making cheese watery part of milk produced when raw milk sours and coagulates; "Little Miss Muffet sat on a tuffet eating some curds and whey"
출처: wordnet.princeton.edu/perl/webwn
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|---|---|
| whey |
The fluid portion of milk that separates from curd.
출처: www.hardydiagnostics.com/Glossary-W.html
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| whey |
[HWAY, WAY] The watery liquid that separates from the solids (curds) in cheesemaking. Whey is sometimes further processed into whey cheese. It can be separated another step, with butter being made from the fattier share. Whey is also used in processed foods such as crackers. Primarily, however, whey is more often used as livestock feed than it is in the human diet.
출처: www.mychefcoat.com/terms-w.html
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| whey |
The serum, or watery part, of milk, separated from the thicker or more coagulable part, or curd.
출처: www.nutrilite.com/english/public/GeneralInfo/Gloss...
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| whey |
The liquid which separates from the solids when cheese is made.
출처: southernfood.about.com/library/info/bld_w.htm
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| whey | watery part of milk produced when raw milk sours and coagulates |
|---|---|
| whey | the serum or watery part of milk that is separated from the curd in making cheese |
제품명 |
판매사 |
보험코드 | 성분/함량 | 구분/보험급여 |
|---|
제품명 |
판매사 |
보험코드 | 성분/함량 | 구분/보험급여 |
|---|