| 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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