| whey |
The liquid portion of the milk in the cheese-making process.
출처: www.glencoe.com/sec/busadmin/marketing/dp/food_mkt...
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| whey |
The liquid part of curdled milk.
출처: thefoody.com/glossary/glossaryw.html
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| whey |
Liquid which separates from the curd when milk curdles. Used in cheese-making.
출처: www.recipestogo.com/glossary/glossaryW.html
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| whey |
The liquid left after milk has been coagulated to curds and the curds have been removed. Cottage cheese is an example of curds and whey.
출처: www.pauls.com.au/information/information.cfm
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| whey |
Whey is one of the by products of making yogurt cheese. It is a clear liquid. You can use whey in your bread. Simply replace 1/4 cup of liquid with 1/4 cup of whey. You can also, use whey in bean dishes. There are two kinds of whey a sweet whey usually found in powder form (if it just says whey on the package assume it is sweet whey) and there is acid whey which is harder to find in powder form but is the best one to use in bread. ...
출처: www.breadmachinedigest.com/library/glossary-w.html
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