(n.) The milk that remains after the butter is separated from the cream.
Example Sentences:
(1) In the spoiled samples, the highest total counts were 820 million in buttermilk biscuits.
(2) My roast beef sandwich with crispy onions and celeriac was tasty, although the decision to serve it on a slight sweet buttermilk roll is a curious one.
(3) Purified buttermilk xanthine oxidase also reduced BENZO to its amine under anaerobic conditions in vitro, but very inefficiently.
(4) According to the t-test for paired means, cola beverages and orange beverages differed from beer, coffee with or without sugar, strawberry yoghurt, buttermilk, and carbonated mineral water at the level P less than 0.01.
(5) Results indicated that milk and buttermilk did not aggravate or protect against duodenal injury, while antacid and prostaglandin did significantly protect against inflammation (P less than 0.02).
(6) Their isolation, structure and analytical importance (buttermilk) are also reported.
(7) Natural (melanoma- or buttermilk-derived) 9-O-acetyl-GD3 was O-acetylated solely on the sialic acid moiety.
(8) Comparatively strong alkylating activity, however, was detected after incubation of samples of sauerkraut, certain dairy products (yoghurt, biogarde, quark, buttermilk and milk), wine and smoked mackerel.
(9) Whoever designed this package of buttermilk may well have had something else on their mind at the time.
(10) Fermentation of raw as well as autoclaved wheat flour with buttermilk at 30, 35 and 40 degrees C for 6, 12, 18, 24 and 48 h significantly decreased the level of phytic acid; maximum decrease was observed at 40 degrees C for 48 h. Starch as well as protein digestibility (in vitro) improved with an increase in temperature and period of fermentation.
(11) The buttermilk improved the flavour of the cheese whilst only slightly affecting its ripening.
(12) A protective effect was observed with the intake of vegetables (twofold risk in nondaily vs. daily consumers) and fish (two- to threefold risk in those who did not eat at least once a week vs. those who did), and to a certain extent with pulses and buttermilk, in comparison with either one or both control groups.
(13) Several samples of buttermilk also exhibited the near absence of glucose.
(14) Protein content of fermented fresh as well as autoclaved barley flour-buttermilk mixture either decreased or remained unchanges.
(15) 2 In another bowl, whisk the egg, buttermilk and vanilla until frothy.
(16) I cannot suddenly freefall into a frenzy of burgers, burritos and buttermilk pancakes.
(17) The buttermilk can be used to make soda bread or as a thirst-quenching drink (it will not taste sour).
(18) The menu offers unusual sandwiches (a buttermilk chicken, fried egg, maple syrup) plus burgers: beef or pulled pork will set you back £13, while a vegetarian one costs £11.
(19) The highest counts encountered in the moist, fresh products were up to 200 million lactic acid bacteria per g in buttermilk biscuits, with a psychrophilic count as high as 4.8 million.
(20) An in vitro addition of benzylpenicillin to buttermilk, to a concentration of 0.01 IU per ml, resulted in a significantly higher concentration of penicillin in the casein fraction than in the buttermilk or in the whey (Table I).
Whey
Definition:
(n.) The serum, or watery part, of milk, separated from the more thick or coagulable part, esp. in the process of making cheese.
Example Sentences:
(1) Whey obtained by acid precipitation or by the application of rennin was devoid of bactericidal activity but was capable of slowing down proliferation of E coli.
(2) In respective curds 35.6, 47.1 and 57.7% of Aflatoxin M1 are recovered and 64.4, 52.9 and 42.3% in respective whey.
(3) Bovine colostrum whey and immunoglobulins were prepared.
(4) (v) Cells on all substrata examined lose virtually all mRNA for whey acidic protein despite the fact that this mRNA is abundant in the mammary gland itself; we conclude that additional, as-yet-unknown, factors are necessary for synthesis and secretion of whey acidic protein in culture.
(5) For obtaining protein isolates, water, whey, and waste effluents from a potato processing plant were used as extraction solvents.
(6) Concentrate rations during experimental period were: 1) control, 2) 14% dried whole whey, 3) 5.9% high mineral whey product, 4) 11.8% demineralized whey product, and 5) 9.8% lactose.
(7) Using a complex, but soluble supplement (whey powder) it is shown that reproducible incremental measurements can be made and that the supplement used gives increases in production of characteristic end-products only (carbon dioxide, methane, acetic and butyric acids).
(8) Whey acidic protein (WAP) is a major whey protein in mouse milk.
(9) S. aureus strains grown in TSB exhibited hydrophobic surface properties, whereas homologous strains grown in milk whey were hydrophilic.
(10) Different adsorption and chelating chromatographic methods were used to isolate immunoglobulins and lactoferrin from cheese whey.
(11) A milk protein, occurring in the whey fraction, has been characterized from camel milk.
(12) The alpha 2M preparation from mastitis whey migrated essentially as native alpha 2M, representing the 'slow' form of the molecule.
(13) It is suggested that this carbohydrate facilitates the adhesion of starter bacteria to the cheese-curd matrix and that during the initial stages of syneresis this serves to prevent their expulsion from the curd with the whey.
(14) This is the first documented case of an immunological reaction to the hydrolyzed whey protein, lactalbumin.
(15) Incubation of lymphocytes in whey that inhibited thymidine incorporation did not affect DNA synthesis in subsequent culturing of the same cells without whey.
(16) Addition of dried skim milk or dried whey to the diet resulted in higher values (P less than .05) for DMD and ED as compared with the basal or corn-soy and lard diet.
(17) Fifty to 500 microliter of whey were fractionated with a stepwise ionic strength gradient using water (buffer A) and increasing concentrations of .7 M sodium acetate (buffer B).
(18) The heating caused some whey proteins (beta-lactoglobulin) to enter the micelle fractions while the freeze-drying caused some of the largest micelles to disrupt.
(19) Most of the lactose of the whey had been utilized in all flask cultures after 168 hr at 29 C.
(20) The observed changes, after growth in milk whey, were not due to a mere adsorption of milk whey components.