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4
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The process by which milk and milk products are heated to destroy harmful bacteria.
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7
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Milk-based dessert thickened with unflavored gelatin.
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8
|
A liquid mixture of milk and flour blended until smooth.
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9
|
The fat portion of milk.
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10
|
Sterilized, homogenized milk that has had some of the water removed.
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11
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This type of cheese has controlled amounts of bacteria, mold, yeast, or enzymes added and stored for a certain period at controlled temperatures.
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12
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A strach-thickened milk product used as a base for other sauces.
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15
|
The process by which milk globules are broken into tiny particles and spread throughout milk.
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18
|
This type of cheese is prepared for marketing as soon as the why has been removed.
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19
|
Nonfat portion of milk, which contains most of the vitamins, minerals, proteins, and sugar.
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20
|
A preservation method that uses high temperatures than regular pasteurization. (The abbreviation)
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21
|
This is caused when milk is overheated or an acid food is added to milk incorrectly.
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22
|
This typ of cheese is made from various cheeses.
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1
|
To cause a substance to absorb water.
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2
|
Cream soup that contains pieces of seafood, vegetables, poultry, or meat and is made from unthickened milk.
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3
|
This is a type of cultured dairy product that has flavorings or fruit added to it.
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5
|
Some of the water is removed from milk and a sweetener is added to it.
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6
|
Solid layer that often forms on the surface of milk during heating.
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8
|
Burning that results in a color change.
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12
|
Liquid part of coagulated milk.
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13
|
Gummy substance made from the bones and connective tissues of animals.
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14
|
A rich, thickened cream soup.
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16
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This type of cheese has a large portion of the milkfat replaced by vegetable oils.
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17
|
Cooked paste of fat and flour used as the thickening agent in many sauces and gravies.
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21
|
Solid portion of coagulated milk.
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