Type
Word Search
Description

Sample
Plastic
Fat Globules
Raw
Total Acidity
Forty Degrees
Milk Tanker
Homogenization
Separator
Pasteurization

Milk and dairy product crossword

Type
Crossword
Description

When bones are fragile and brittle from loss of tissue typically from hormone change or deficiency of calcium Osteoporosis
The inability to digest lactose Lactose intolerance
Subject to a process of partial sterilization Pasteurized
Subjected to a process in which far droplets are emulsified and cream does not separate Homogenized
Having added vitamins to increase nutritive value Fortified
Resorted to it’s original state by addition of water Reconstituted
A natural fat contained in milk and dairy Butterfat
When cream has been removed Skim
Milk from which no fat has been removed Whole
Form of milk that has had some of the liquid removed by evaporation Evaporated milk
Canned milk that has been thickened by evaporation and sweetened Condensed milk
Made by evaporating milk to dryness Powdered milk

Milk and Dairy Products Crossword

Type
Crossword
Description

a semi solid sour food made from milk often sweetened and flavoured yogurt
the main protein present in milk and cheese casein
very hot scorching
to injure with very hoot liquid or steam scald
separate or cause to separate into curds or lumps curdling
is milk evaporated to dryness making a powder Powderedmilk
canned milk that has been thickened by evaporation and sweetened condensedmilk
a processed form of milk that has had some of the liquid removed by evaporation evaporatedmilk
in an unbroken or undamaged state whole
remove a substance from the surface of a liquid skim
the natural fat contained in milk and dairy products butterfat
restored to it's original state by the addition of water reconstituted
provided with defensive works as protection against attack fortified
subjected to a process in which fat droplets are emulsified and the cream does not separate homogenized
a process of partial sterilization of milk pasteurized
a condition where milk and dairy products make people sick due to the decreased ability to digest milk lactoseintolerance
a bone disease that occurs when the body loses too much bone, makes too bone or both osteoporosis

Dairy Crossword

Type
Crossword
Description

Fluid milk that must contain at least 3.25 percent milk fat and 8.25 percent milk solids. Wholemilk
Fluid milk that has nearly all of the fat removed. Fatfreemilk
Milk that has added flavor flavoredmilk
Milk that has been treated with lactose to break down milk sugar lactosereducedmilk
a nondairy product that is an alternative to fluid milk for lactose intolerant people soymilk
the type of cream that has the most fat heavywhippingcream
a type of cream that will hold air when whipped but has less fat than heavy whipping cream lightwhippingcream
a product made from half milk and half cream halfandhalf
a cultured dairy product that may contain added nonfat milk solids and flavorings or fruits yogurt
a cultured dairy product used for cooking and baking as well as drinking culturedbuttermilk
a cultured dairy product made from light cream regularsourcream
steralized, homogenized whole, reduced fat, or fat free milk that has had some of the water removed evaporatedmilk
whole or fat free milk with some of the water removed and a sweetener added sweetenedcondensedmilk
a product made by removing most of the water and fat from whole milk nonfatdrymilk
a product that must show at least 50 percent reduction in fat over regular ice cream lighticecream
a frozen dairy dessert that much contain less than 0.5 grams of fat per serving fatfreefrozenyogurt
a product made from churned pasteurized cream, which is often preferred for use at the table and in cooking lightlysaltedbutter
a product made from churned pasteurized cream, which is often preferred for baking unsaltedbutter
a nondairy product often used in place of butter margarine
a nondairy product that gets the body and appearance of whipped cream substances such as soy protein, emulsifiers, and vegetables fats and gums whippedtopping

Dairy Vocabulary Word Search

Type
Word Search
Description

soy cheese
firm
light whipping cream
acidophilus milk
lactose free
evaporated milk
chocolate milk
nonfat milk
low fat milk
reduced fat milk
whole milk
yogurt
pastereurized
whey
tempering
nonfat milk solids
scorching
homogenized
fresh cheese
scalded milk
foam
ripened cheese
curdling
curds
raw milk

Types Of Milk Word Search

Type
Word Search
Description

coconut milk
rice milk
soy milk
almond milk
organic milk
fortification
homogenization
pasteurization
dairyland
reduced fat
whole milk
fat free
low fat

Chapter 16, Dairy Products Crossword

Type
Crossword
Description

a pale yellow edible fatty substance made by churning cream and used as a spread or in cooking Butter
white liquid produced by the mammary glands of mammals milk
a soft, white substance formed when milk sours curd
the liquid remaining after milk has been curdled and strained whey
rich, thickened cream soups bisques
soup made from unthickened milk chowder
cooked paste of fat and flour roux
thickened into a congealed mass coagulated
when milk is heated to remove harmful bacteria pasteurization
process that prevents cream from rising to the surface of the milk homogenization

Dairy and milk products Crossword

Type
Crossword
Description

Is when your bones become brittle and fragile from loss of tissue and lack of calcium. Osteoporosis
The inability to digest dairy products Lactose Intolerant
Makes dairy products safe for consumption with the use of heat and irradiation Pasteurization
Milk subjected to a process is which the fat droplets are emulsified and the cream does not seperate Homogenized
Vitamins added to increase its nutritive value Fortified
Restored to the original state by adding water Reconstituted
Natural fat that is in milk and dairy products Butterfat
When cream has been removed Skim
No fat has been removed from the product Whole
Form of milk that has some of its liquid removed by evaporation Evaporated milk
Canned milk that has been thickened by evaporation and sweetness Condensed milk
Made by evaporating milk into dryness Powdered milk
When it separates and causes lumps Curdling
Injure with very hot liquid or steam Scald
The main protein present in milk and cheese Casein
When something is very hot Scorching
A semisolid sourish food prepared from milk fermented by adding bacteria Yogurt

Solutions Vocabulary Crossword

Type
Crossword
Description

A substance consisting of atoms which all have the same number of protons and the same atomic number. element
A sample of matter with both definite and constant composition with chemical properties Pure Substance
Is composed of two or more separate elements; a mixture. Compound
A substance made by mixing other substances together. Mixture
A liquid mixture in which the minor component (the solute) is uniformly distributed within the major component (the solvent). Solution
The minor component in a solution, dissolved in the solvent. Solute
The liquid in which a solute is dissolved to form a solution. Solvent
The quality or property of being soluble solubility
Capable of being dissolved or liquefied Soluble
Incapable of being dissolved or liquefied Insoluble
A substance composed of two or more metals, or of a metal or metals with a nonmetal Alloy
to make (a liquid) thinner or weaker by the addition of water dilute
the act of concentrating; the state of being concentrated. concentration
a mixture of physically distinct substances with different properties heterogeneous mixture
any combination of substances that has uniform composition and properties homogeneous mixture
An example is milk or mayo Colliod
holding as much water or moisture as can be absorbed; thoroughly soaked saturated
denoting fats containing a high proportion of fatty acid molecules with at least one double bond unsaturated
the stage at which no more of a substance can be absorbed into a vapor or dissolved into a solution saturation point

Ch. 17 Dairy Products Crossword

Type
Crossword
Description

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

Egg & Dairy Crossword

Type
Crossword
Description

Uses egg whites, vegetable oil and coloring. Substitutes
Canned milk with 1/2 the water removed. Evaporated
Egg protein that changes from a liquid to a solid Coagulate
When the fat protein is broken up and creates a mixture that is consistent. Homogenized
Never cook a shelled egg in this. Microwave
Milk that contains 3-3.5% fat. Whole
When beater is lifted out of egg white, the whites should make. Stiff peaks
Holds together two liquids that normally wouldn't stay combined Emulsifier
Type of egg that was cracked and cooked in simmering water. Poached
Waxy substance that is found in animal fat. Cholesterol
A type of heat treatment used to kill bacteria. Pasteurized
The sugar found in milk products that some people can not digest Lactose
A condition where bones become fragile and start to weaken over time. Osteoporosis
Made from curds after the whey is removed Cheese
The quality of the inner and outer shell of an egg. Grade