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1 cheese
n. ost--------v. vara utled på allting, vara deppig* * *[ i:z]((any type of) a food prepared from the curd of milk and usually pressed into a mass or shape: Cheese is full of protein.) ost- cheesed off -
2 goat-milk cheese
getost -
3 sheep-milk cheese
fårost (ost som är gjort på getost eller fårost) -
4 dairy
n. mejeri; mjölkaffär* * *['deəri]plural - dairies; noun1) (a shop supplying milk, butter, cheese etc: We bought milk at the dairy.) mjölkaffär, ostaffär2) (the place on a farm etc where milk is kept and butter and cheese are made.) mejeri•- dairy farm -
5 cream
adj. krämfärgad, gräddfärgad, gulvit--------n. grädde; vispgrädde; kräm (efterrätt); (hand) kräm, (sko) kräm; det bästa av något; krämfärg--------v. ta bort grädde; vispa upp* * *[kri:m] 1. noun1) (the yellowish-white oily substance that forms on the top of milk, and from which butter and cheese are made.) grädde2) (any of many substances made of, or similar to, cream: ice-cream; face-cream.) kräm3) (the best part; the top people: the cream of the medical profession.) grädda4) (( also adjective) (of) a yellowish-white colour: cream paint.) krämfärgad2. verb1) (to make into a cream-like mixture: Cream the eggs, butter and sugar together.) röra, vispa2) (to take the cream off: She creamed the milk.) skumma3) ((with off) to select (the best): The best pupils will be creamed off for special training.) ta ut det bästa av•- creamy- creaminess
- cream of tartar -
6 curd
n. ostmassa, surmjölksost* * *[kə:d]((also curds noun plural) the solid substance formed when milk turns sour, used in making cheese.) ostmassa, kvark -
7 whey
n. vassla* * *[wei](the watery part of milk separated from the curd (the thick part), especially in making cheese.) vassla
См. также в других словарях:
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Cheese — (ch[=e]z), n. [OE. chese, AS. c[=e]se, fr. L. caseus, LL. casius. Cf. {Casein}.] 1. The curd of milk, coagulated usually with rennet, separated from the whey, and pressed into a solid mass in a hoop or mold. [1913 Webster] 2. A mass of pomace, or … The Collaborative International Dictionary of English
Cheese cake — Cheese Cheese (ch[=e]z), n. [OE. chese, AS. c[=e]se, fr. L. caseus, LL. casius. Cf. {Casein}.] 1. The curd of milk, coagulated usually with rennet, separated from the whey, and pressed into a solid mass in a hoop or mold. [1913 Webster] 2. A mass … The Collaborative International Dictionary of English
Cheese fly — Cheese Cheese (ch[=e]z), n. [OE. chese, AS. c[=e]se, fr. L. caseus, LL. casius. Cf. {Casein}.] 1. The curd of milk, coagulated usually with rennet, separated from the whey, and pressed into a solid mass in a hoop or mold. [1913 Webster] 2. A mass … The Collaborative International Dictionary of English
Cheese mite — Cheese Cheese (ch[=e]z), n. [OE. chese, AS. c[=e]se, fr. L. caseus, LL. casius. Cf. {Casein}.] 1. The curd of milk, coagulated usually with rennet, separated from the whey, and pressed into a solid mass in a hoop or mold. [1913 Webster] 2. A mass … The Collaborative International Dictionary of English
Cheese press — Cheese Cheese (ch[=e]z), n. [OE. chese, AS. c[=e]se, fr. L. caseus, LL. casius. Cf. {Casein}.] 1. The curd of milk, coagulated usually with rennet, separated from the whey, and pressed into a solid mass in a hoop or mold. [1913 Webster] 2. A mass … The Collaborative International Dictionary of English
Cheese rennet — Cheese Cheese (ch[=e]z), n. [OE. chese, AS. c[=e]se, fr. L. caseus, LL. casius. Cf. {Casein}.] 1. The curd of milk, coagulated usually with rennet, separated from the whey, and pressed into a solid mass in a hoop or mold. [1913 Webster] 2. A mass … The Collaborative International Dictionary of English
