| whey |
The liquid portion of the milk left when milk protein, or casein, coagulates to become curd.
출처: www.artisanalcheese.com/artisanal/education/glossa...
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|---|---|
| whey |
The serum or watery part of the milk which remains after the separation of the curd by coagulation.
출처: www.specialistcheesemakers.co.uk/best_practice/Glo...
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| whey |
residue after fats have coagulated into the curd
출처: www.thecheesesite.com/essentialvocabulary.htm
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