Found 94 results.
Enzymes from the stomachs of calves, used in cheese production
Fourth and final stomach of grass-eating animal
Cuisine of the American states of New York, New Jersey, Pennsylvania, Delaware and Maryland
yellow or white, creamy or solid food made from the pressed curds of milk
Fats and oils which are derived from animals
Domiatiar-eg
Soft white salty cheese made primarily in Egypt
cookie baked in the shape of an animal
practice of abstaining from the consumption of meat
Food for animals
domesticated animals raised in an agricultural setting to produce commodities such as food, fiber and labor
Kesong putifil
Filipino soft water buffalo cheese
Fresh acid-set cheese, popular in Central and Eastern Europe
animal flesh eaten as food
Reaction of fats with oxygen, leading to off flavors and odors
liquid remaining after milk has been curdled and strained
scottish cheese
trademark
Cuajadaes
Spanish and Latin American fresh cheese
Cows' milk cheese from Paraguay
traditional Italian pasta dish
Cheese from the Italian island of Sardinia
milk produced by female horses
Cheeses made by milk coagulation and whey separation, with minimal aging
family name
Dairy proteins separated during cheesemaking
any of several apple cultivars
conversion of waste animal material into usable items
Fats liquid at room temperature, from vegetable or animal origin
Internal organs and entrails of a butchered animal
food not including meat and animal tissue products
Species of oats used for animal forage
Cut of beef steak from the upper belly
way of life and diet that rejects the use of animals and their by-products
festive season which occurs immediately before Lent
way of life and diet that rejects the use of animals and their by-products
Animal without a vertebral column, including insects and shellfish
Removal of testicles from male animal
Tibetan fried animal lung
animal fat from domestic chicken
Section of a beef animal
Cold dish of meat from the head of an animal preserved in aspic
seed of one of several genera of the flowering plant family Fabaceae, which are used for human or animal food
Large section of animal prior to butchering
Fried animal skin
Animal fat contained within muscles
Cheese made from skim milk, lactic bacteria and rennet
Enzyme present in rennet
Class of vertebrate animals, including turtles, crocodiles, lizards, and snakes
Six-legged invertebrate animals
Ikizukurijp-ro
preparing sashimi from live seafood
extracted from seeds, or less often, from other parts of fruits
Turkish sausage produced in the region from the Balkans to the Middle East and Central Asia
soft-bodied, aquatic invertebrates
culinary term for molted crabs
cut of beef sliced from the rib primal of cattle, with rib bone attached
omnivore species of mammal
Wild animals taken through hunting, as food
deer meat
domesticated mammal raised primarily for its milk
Turkish sausage produced in the region from the Balkans to the Middle East and Central Asia
rendered form of beef or mutton fat, processed from suet
domesticated birds kept by humans for their eggs, meat, or feathers
Culinary traditions of Mongolia
Grass cereal grain cultivated as a food crop
cultivation of plants and animals to provide useful products
Jewish dietary laws
Dietary fat, associated with beneficial health effects
Chemical form of fats in the body and the diet
Scottish cheese
Turkish white cheese, made from unpasteurized milk
Cheese from the North Caucasus
Turkish cheese aged in clay pots
type of Swiss cheese
large biological molecule that acts as a catalyst
Semi-hard Swiss cow's milk cheese, with complex nutty flavor
type of food
Process of protein solidification
Category node for animals
Plant or animal product grown and harvested for food
Gambases
animal marino
Any triglyceride molecule found in foods, including oils and animal fats
Vertebrate animal that lives in water
common bovine draft and riding animal
the lungs of an animal used in cooking
Reproductive body of bird or other animal
business enterprise established for the processing of animal milk
tissue produced inside the seeds of most flowering plants
Class of vertebrate animals including frogs, toads, newts, and salamanders
Kingdom of organisms including mushrooms and yeasts
Food that is eaten routinely, and considered a dominant portion of a standard diet