Ch. 17 Dairy Products Crossword

When milk is heated to destroy harmful bacteria.
A mechanical process that prevents cream from rising to the surface in milk.
When nutrients are added to milk.
How much fat is in the milk
How much fat is in the milk.
In milk, they contain most of the vitamins, minerals, protein, and sugar.
When milk is coagulated, this is the solid part.
When milk is coagulated, this is the liquid part.
This cheese is ready for market as soon as the whey is removed.
Controlled amounts of bacteria, mold, yeast, or enzymes are used to make this cheese
Cheeses that are made into other products.
The solid layer that often forms on the surface of milk.
Burning that results in a color change.
When high temperatures cause milk to coagulate and form clumps.
A starch-thickened milk product
A white sauce thickened with a cooked paste of a fat and flour.
A liquid mixture of milk and flour, blended till smooth.
A rich, thickened cream soup.
A soup made from unthickened milk; it typically contains vegetables and seafood.
A gummy substance made from bones and some connective tissues of animals that is used to thicken soups.
Soaking in water, causing the food to absorb water.