- whey
- [weı] n
сыворотка
Новый большой англо-русский словарь. 2001.
whey
Смотреть что такое "whey" 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
