milk

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Definition/MeaningWord/Phrase
act of substituting other food for the mother's milk in the diet of a child or young mammal ablactation , weaning
milk fermented by bacteria; used to treat gastrointestinal disorders acidophilus milk
species of Gram-negative aerobic bacteria that produce gas and acid from sugars and are sometimes involved in the souring of milk Aerobacter aerogenes
condition in which milk is not secreted in the mother's breasts after her child has been delivered agalactia , agalactosis
American herb having flat-topped clusters of small white flower heads; reputedly a cause of trembles and milk sickness; sometimes placed in genus Eupatorium Ageratina altissima , Eupatorium rugosum , white sanicle , white snakeroot
protein of egg white, blood serum, milk etc. albumin
milk included au lait
cheeselike food made of curdled soybean milk bean curd , tofu
milk thickened with a butter and flour roux bechamel , bechamel sauce , white sauce
milk of cow, first beestings , colostrum
Russian dish made with patties of ground meat (mixed with onions and bread and milk) and served with a sauce of sour cream bitok
sweet almond-flavored milk pudding thickened with gelatin or cornstarch; usually molded blancmange
either of two soft fleshy milk-secreting glandular organs on the chest of a woman boob , bosom , breast , knocker , tit , titty
dark steamed bread made of cornmeal wheat and flour with molasses and soda and milk or water Boston brown bread , brown bread
vessel fitted with a flexible teat and filled with milk or formula; used as a substitute for breast feeding infants and very young children bottle , feeding bottle , nursing bottle
semisoft sweet American cheese from whole milk in a brick form brick cheese
infectious bacterial disease of human beings transmitted by contact with infected animals or infected meat or milk products; characterized by fever and headache brucellosis , Gibraltar fever , Malta fever , Mediterranean fever , Rock fever , undulant fever
edible emulsion of fat globules made by churning milk or cream; for cooking and table use butter
fatty substance of milk from which butter is made butterfat
residue from making butter from sour raw milk; or pasteurized milk curdled by adding a culture buttermilk
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