coagulable+part+of+milk
1caseine — n. [Written also Casein.] Caseum, curd of milk, coagulable part of milk, coagulum of milk, legumin …
2whey — The watery part of milk remaining after the separation of the casein. SYN: serum lactis. [A.S. hwaeg] alum w. w. produced by curdling milk by means of powdered alum. w. protein w. protein. * * * whey hwā, wā n the serum or watery part of …
3Whey — 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… …
4whey — noun Etymology: Middle English, from Old English hwæg; akin to Middle Dutch wey whey Date: before 12th century the watery part of milk that is separated from the coagulable part or curd especially in the process of making cheese and that is rich… …
5Albumin — The main protein in human blood and the key to the regulation of the osmotic pressure of blood. Chemically, albumin is soluble in water, precipitated by acid, and coagulated by heat. Note that albumin is spelled with an i while albumen with an e… …
6Plasma — The liquid part of the blood and lymphatic fluid, which makes up about half of its volume. Plasma is devoid of cells and, unlike serum, has not clotted. Blood plasma contains antibodies and other proteins. It is taken from donors and made into… …
