scum on the surface of milk
1History of the Caribbean — The history of the Caribbean reveals the significant role the region played in the colonial struggles of the European powers since the fifteenth century. In the twentieth century the Caribbean was again important during World War II, in the… …
2skim — I. verb (skimmed; skimming) Etymology: Middle English skymmen, skemen, probably from Anglo French escumer, from escume foam, scum, of Germanic origin; akin to Middle Dutch schum scum more at scum Date: 14th century transitive verb 1. a. to clear… …
3skim — /skim/, v., skimmed, skimming, n. v.t. 1. to take up or remove (floating matter) from the surface of a liquid, as with a spoon or ladle: to skim the cream from milk. 2. to clear (liquid) thus: to skim milk. 3. to move or glide lightly over or… …
4Chocolate — For other uses, see Chocolate (disambiguation). Chocolate most commonly comes in dark, milk, and white varieties, with cocoa solids contributing to the …
5skim — [c]/skɪm / (say skim) verb (skimmed, skimming) –verb (t) 1. to take up or remove (floating matter) from a liquid with a spoon, ladle, etc.: to skim cream. 2. to clear (liquid) thus: to skim milk. 3. to move or glide lightly over or along the… …
6skim — [[t]skɪm[/t]] v. skimmed, skim•ming, n. 1) to take up or remove (floating matter) from the surface of a liquid, as with a spoon or ladle 2) to clear (liquid) thus: to skim milk[/ex] 3) to move or glide lightly over or along (a surface, as of… …
7soap and detergent — ▪ chemical compound Introduction substances that, when dissolved in water, possess the ability to remove dirt (detergent) from surfaces such as the human skin, textiles, and other solids. The seemingly simple process of cleaning a soiled… …
8acid potassium tartrate — Cream Cream (kr[=e]m), n. [F. cr[^e]me, perh. fr. LL. crema cream of milk; cf. L. cremor thick juice or broth, perh. akin to cremare to burn.] 1. The rich, oily, and yellowish part of milk, which, when the milk stands unagitated, rises, and… …
9Bavarian cream — Cream Cream (kr[=e]m), n. [F. cr[^e]me, perh. fr. LL. crema cream of milk; cf. L. cremor thick juice or broth, perh. akin to cremare to burn.] 1. The rich, oily, and yellowish part of milk, which, when the milk stands unagitated, rises, and… …
10Cold cream — Cream Cream (kr[=e]m), n. [F. cr[^e]me, perh. fr. LL. crema cream of milk; cf. L. cremor thick juice or broth, perh. akin to cremare to burn.] 1. The rich, oily, and yellowish part of milk, which, when the milk stands unagitated, rises, and… …
