The fields between / Are dewy-fresh, brows'd by deep-udder'd kine, […]

the salt named binarseniate of soda crystallizes at a low temperature

It’s the clumping nature of the caseins that makes possible most thickened milk products, from yogurt to cheese. The whey proteins play a more minor role; they influence the texture of casein curds, and stabilize the milk foams on specialty coffees.

It was small and bumpy, with a tinge of orange.