| NOM | food | xerigot, sèrum de mantega | residue from making butter from sour raw milk |
|---|---|---|---|
| substance | xerigot, sèrum | the serum or watery part of milk that is separated from the curd in making cheese | |
| food | xerigot | watery part of milk produced when raw milk sours and coagulates |
| Sentit | residue from making butter from sour raw milk; or pasteurized milk curdled by adding a culture. | |
|---|---|---|
| Sinònim | sèrum de mantega | |
| General | llet | A white nutritious liquid / liquid secreted by mammals and used as food by human beings |
| Anglès | buttermilk | |
| Espanyol | suero de mantequilla | |
| Sentit | The serum or watery part of milk that is separated from the curd in making cheese. | |
|---|---|---|
| Sinònim | sèrum | |
| General | plasma, sèrum | An amber, watery fluid, rich in proteins, that separates out when blood coagulates |
| Anglès | whey, milk whey | |
| Espanyol | suero de leche, suero | |
| Sentit | watery part of milk produced when raw milk sours and coagulates. | |
|---|---|---|
| General | aliment lacti, producte lacti | milk and butter and cheese |
| Anglès | whey | |
| Espanyol | suero de leche, suero | |
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