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zuivel

Definitions of zuivel
  1. noun
    milk and butter and cheese
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    types:
    melk
    a white nutritious liquid secreted by mammals and used as food by human beings
    crème, room
    the part of milk containing the butterfat
    boter, natuurboter, roomboter
    an edible emulsion of fat globules made by churning milk or cream; for cooking and table use
    yoghurt
    a custard-like food made from curdled milk
    bloemkoolroosje, kaasstof, kwark, plattekaas, wrongel
    coagulated milk; used to make cheese
    kaas
    a solid food prepared from the pressed curd of milk
    koffiecreamer, melkpoeder, poedermelk
    dehydrated milk
    koffiemelk
    milk concentrated by evaporation
    koffiemelk
    sweetened evaporated milk
    ondermelk, schepmelk, taptemelk
    milk from which the cream has been skimmed
    karnemelk
    residue from making butter from sour raw milk; or pasteurized milk curdled by adding a culture
    koffieroom
    cream that has at least 18% butterfat
    slagroom
    cream that has enough butterfat (30% to 36%) to be whipped
    kwark, roomkaas, roomkwark
    soft unripened cheese made of sweet milk and cream
    boerenkaas
    mild white cheese made from curds of soured skim milk
    schimmelkaas
    cheese containing a blue mold
    brie
    soft creamy white cheese; milder than Camembert
    camembert
    rich soft creamy French cheese
    cheddar
    hard smooth-textured cheese; originally made in Cheddar in southwestern England
    chester
    a mild yellow English cheese with a crumbly texture
    edammer
    mild yellow Dutch cheese made in balls encased in a red covering
    type of:
    voedingsmiddel, voedingsmiddelen
    a substance that can be used or prepared for use as food
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