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1 whey cheese
Макаров: сывороточно-альбуминный сыр -
2 whey cheese
Англо-русский словарь по пищевой промышленности > whey cheese
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3 whey-cheese
творог -
4 whey
whey сывороткаwhey proteins белки молочной сывороткиcheese whey сыроваренная сывороткаconcentrated whey сгущенная сывороткаdeproteinized whey безбелковая молочная сывороткаdry whey сухая сывороткаfat filled whey молочная сыворотка с жировым наполнителемhydrolyzed whey гидролизованная сывороткаEnglish-Russian dictionary of biology and biotechnology > whey
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5 cheese whey
1) Солнечная энергия: сырная сыворотка2) Макаров: подсырная сыворотка -
6 cheese whey powder
Пищевая промышленность: сухая сырная сыворотка -
7 cheese whey
Англо-русский словарь по пищевой промышленности > cheese whey
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8 cheese whey
См. также в других словарях:
Whey cheese — Whey cheeses are a dairy product made not from whole milk, but from the whey remaining after cheese production.Examples include: * Anari (from Cyprus) * Mizithra (from Greece) * Ricotta (from Italy) * Urda (from Romania) * Richados Finlaytis… … Wikipedia
Cheese — For other uses, see Cheese (disambiguation). A platter with cheese and garnishes … Wikipedia
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
Cheese vat — 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
Whey protein — is the collection of globular proteins that can be isolated from whey, a by product of cheese manufactured from cow s milk. It is typically a mixture of beta lactoglobulin ( 65%), alpha lactalbumin ( 25%), and serum albumin ( 8%), which are… … Wikipedia
Cheese ripening — or alternatively cheese maturation is a process in cheesemaking. It is responsible for the distinct flavour of cheese, and through the modification of ripening agents , determines the features that define many different varieties of cheeses, such … Wikipedia
