-
1 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
-
2 whey
whey [weɪ] nсы́воротка -
3 whey
-
4 whey
-
5 whey
-
6 whey
-
7 whey
n сывороткаСинонимический ряд:liquid (noun) acidophilus; buttermilk; cream; emulsion; lactose; liquid; milk; powdered milk; sap -
8 whey
wei(the watery part of milk separated from the curd (the thick part), especially in making cheese.) suerotr[weɪ]1 suerowhey ['hweɪ] n: suero m (de la leche)n.• suero s.m.• suero de la leche s.m.hweɪ, weɪmass noun suero m ( de la leche)[weɪ]N suero m* * *[hweɪ, weɪ]mass noun suero m ( de la leche) -
9 whey
{wei}
n суроватка* * *{wei} n суроватка.* * *n суроватка;whey; n суроватка.* * *n суроватка* * *whey [wei] n суроватка; \whey faced ост. пребледнял (от страх), блед, побелял. -
10 whey
[weɪ] [AE hweɪ]nome siero m. (del latte)* * *[wei](the watery part of milk separated from the curd (the thick part), especially in making cheese.) siero* * *whey /weɪ/n. [u]● whey-faced, pallido; sbiancato in volto ( per la paura, ecc.).* * *[weɪ] [AE hweɪ]nome siero m. (del latte) -
11 whey
Molke, die* * *[wei](the watery part of milk separated from the curd (the thick part), especially in making cheese.) die Molke* * *[(h)weɪ]* * *[weɪ]nMolke f* * ** * *noun, no pl., no indef. art.Molke, die* * *n.Molke -n f. -
12 whey
-
13 whey
-
14 whey
N1. मट्ठाWhey is good for health. -
15 whey
[wei](the watery part of milk separated from the curd (the thick part), especially in making cheese.) soro* * *[wei] n soro de leite. -
16 whey
-
17 whey
[English Word] whey[Swahili Word] gururu[Part of Speech] noun------------------------------------------------------------ -
18 whey
-
19 whey
-
20 Whey
(noun), way + wheyшутл. дрожжи как полезный для здоровья продуктАнгло-русский словарь. Современные тенденции в словообразовании. Контаминанты. > Whey
См. также в других словарях:
whey — whey·ey; whey·ish; whey; whey·ish·ness; … English syllables
Whey — Whey, n. [AS. hw[ae]g; cf. D. wei, hui, Fries. weye, LG. wey, waje. ] The serum, or watery part, of milk, separated from the more thick or coagulable part, esp. in the process of making cheese. Note: In this process, the thick part is called… … The Collaborative International Dictionary of English
whey — O.E. hwæg whey, from P.Gmc. *khwaja (Cf. M.Du. wey, Du. wei), of unknown origin … Etymology dictionary
whey|ey — «HWAY ee», adjective. of, like, or containing whey … Useful english dictionary
whey — [weı] n [U] [: Old English; Origin: hwAg] the watery liquid that is left after the solid part has been removed from sour milk … Dictionary of contemporary English
whey — [ weı, hweı ] noun uncount a thin liquid that is formed when milk becomes sour … Usage of the words and phrases in modern English
whey — ► NOUN ▪ the watery part of milk that remains after the formation of curds. ORIGIN Old English … English terms dictionary
whey — [hwā, wā] n. [ME whei < OE hwæg, akin to Du wei < ? IE base * kwei , slime, muck: see OBSCENE] the thin, watery part of milk, that separates from the thicker part (curds) after coagulation, as in cheese making wheyey [hwāē, wāē] adj … English World dictionary
Whey — For the radio station licensed to North Muskegon, Michigan, United States, see WHEY. Whey, sweet, fluid Whey collecting as newly made cheese drains Nutritional value per 100 g (3.5 oz) Energy 112 kJ (27 k … Wikipedia
whey — отделять молочную сыворотку whey utilization plant завод по переработке сыворотки milk whey separator сепаратор для молочной сыворотки edible casein whey сыворотка из под пищевого казеина whey removal tank резервуар для удаления сыворотки milk… … English-Russian travelling dictionary
Whey — Molke bei der Herstellung verschiedener Milchprodukte Molke (auch Käsewasser, Sirte oder Schotte genannt) ist die wässrige grünlich gelbe Restflüssigkeit, die bei der Käseherstellung entsteht. Sie besteht zu 94 % aus Wasser, zu 4–5 % aus… … Deutsch Wikipedia