- Cheese part of milk
- Coagulated milk
- Milk part
- Part of milk
- The coagulated or thickened part of milk, as distinguished
from the whey, or watery part. It is eaten as food, especially when
made into cheese.
- The coagulated part of any liquid.
- The edible flower head of certain brassicaceous plants, as
the broccoli and cauliflower.
- Best part
- Best, ... of the crop
- Cosmetic lotion
- Dairy dessert, ice ...
- Dairy product
- Fatty part of milk
- Irish Coffee topping
- Curds and ...
- Milk serum
- Part of milk
- Watery milk liquid
- Watery part of milk
- The serum, or watery part, of milk, separated from the more
thick or coagulable part, esp. in the process of making cheese.
- A medicine to check the secretion of milk, or to dispel
a supposed accumulation of milk in any part of the body.
- Intangible
- Modern art style
- Non-representational
- Not applied or practical
- Notional
- Obscure type of art produced by putting a six-pack on a stretch of land
- Summary
- A proteid substance present in both the animal and the
vegetable kingdom. In the animal kingdom it is chiefly found in milk,
and constitutes the main part of the curd separated by rennet; in the
vegetable kingdom it is found more or less abundantly in the seeds of
leguminous plants. Its reactions resemble those of alkali albumin.
- One of a class of amorphous nitrogenous principles,
containing, as a rule, a small amount of sulphur; an albuminoid, as
blood fibrin, casein of milk, etc. Proteids are present in nearly all
animal fluids and make up the greater part of animal tissues and
organs. They are also important constituents of vegetable tissues. See
2d Note under Food.