churned cream {butter}.
curdled-milk watery part {whey}.
Milk {yogurt} treated with yeast can thicken and be sour.
Fatty liquid {cream, milk} can separate from milk.
Sweetened ice-cold cream {ice cream} can stir in air. Ice cream {Neapolitan ice cream} can have vanilla, strawberry, and chocolate layers.
thick cream {sour cream}.
Whisking cold heavy cream {whipped cream} can put in air and thicken.
orange, mild {American cheese}.
orange, aromatic, flavorful {beerkaese}.
White flavorful cheese {bleu cheese} can have blue streaks.
white, mild, creamy {Brie}.
white, mild, creamy {Camembert}.
orange, sharp {cheddar}.
flavorful {Cheshire}.
white, mild, curdled {cottage cheese}.
white, soft, mild {cream cheese}.
orange, medium-flavored {Edam}.
yellow-white, dry, mild {emmenthâler}.
orange, moist, mild {Gouda}.
white, mild, slightly creamy {Gruyere}.
yellow-white, moist, mild {havarti}.
aromatic, flavorful {Liederkranz}.
aromatic, flavorful {Limburger}.
white, soft, mild {Monterey jack}.
white, soft, mild {mozzarella}.
yellow-white, soft, mild {Muenster}.
yellow-white, dry, mild {neufchâtel, cheese}.
light orange, dry, mild {Parmesan}.
white, mild, curdled {pot cheese}.
mild {process cheese}.
yellow-white, dry, mild {provolone}.
light orange, dry, mild {Romano}.
White flavorful cheese {Roquefort} can have blue streaks.
soured skimmed whole cow's milk {sapsago}.
yellow-white, dry, mild {Swiss cheese}.
Cow, goat, and sheep mammary glands produce fluid {milk, food} that is not as sweet as human milk.
Churning milk can make it part butter {buttermilk}.
Milk {condensed milk} can be sweet and thick.
Cold and vacuum can dry milk {dry milk}.
Evaporating milk {evaporated milk} can remove half of water.
Homogenizing milk {homogenized milk} mixes cream and milk thoroughly.
High heat kills bacteria {pasteurized milk}.
Unhomogenized milk {skim milk} can have top cream removed.
Yeast can curdle milk {sour milk}.
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Description of Outline of Knowledge Database
Date Modified: 2022.0225