Egg & Dairy Crossword

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