Egyptians enjoyed goats' milk cottage cheese, straining the whey with reed mats.

埃及人山羊奶制作的松软干酪，他们芦苇垫滤掉清。

Protein and whey are separated when heated.

蛋和清在火力下分离开。

So it's gonna separate the curds from the whey.

所以它将把凝从清中分离出来。

The watery liquid that runs through the muslin is called " whey. "

通过棉布流出的水质液体就“清”。

The whey though won't be wasted as it's best for feeding livestock.

清不会被浪费，它们最适合喂牲畜。

And it has protein, specifically casein and whey, which support muscle growth and preservation.

它含有蛋质，特别酪蛋和清，帮助肌肉生长和保持。

So the only thing between him and a $2,000 first prize were the curds and the whey.

所以他和2000美元的冠军奖励之间唯一的障碍就凝和清。

More importantly, the high temperatures start breaking down some of the whey proteins inside, called beta-lactoglobulin, which changes their shape.

更重要的，高温会开始分解，也就破坏这些叫做β-球蛋的物质的结构。

Dissolved in the whey there is a little milk-sugar, the substance that makes new milk taste sweet, and also some lime.

而溶解在清中的物质就包括少量的糖以及石灰, 前者的存在才使得鲜牛奶有些甜味。

To find a salty solution he and his colleagues created blocks of whey protein with various proportions of fat, water and salt.

为了找到解决办法，他和同事们不同比例的脂肪、水和盐分创造出各种大块的清蛋质。

Because the more surface area on each curd, the more its going to kind of wash out that whey.

因为每个凝的表面积越大，它就越能洗掉清。

Collagen, although not a direct performance or muscle boosting supplement, and certainly not a replacement for whole protein supplements like whey, might in fact have a worthy place in your supplement shelf.

尽管胶原蛋不一种直接的表现或者增强肌肉的营养品，当然也不全蛋营养品的替代品，如清，但它也应该在你放营养品的架子上占有一席之地。

This lab-grown milk can even be turned into cheese, something that plant based alternatives struggle with because they lack casein and whey protein, the key ingredients that give dairy its taste and structure.

这种实验室种植的牛奶甚至可以变为奶酪，这植物性替代品难以解决的问题，因为它们缺乏酪蛋和清蛋，而这两种成分制品口感和结构的关键。

If you want yogurt, you need to find ways to thicken this milk to get that nice creamy, scoopable texture, but you don't want to separate the milk into solid chunky curds and liquid whey, otherwise you'd make cheese.

如果你想要酸奶的话，你需要找办法把牛奶变得浓厚、富有奶油状粘稠的质感，而又不能把牛奶分开成块状的凝和清两个部分，不然就做成奶酪了。