| A | B |
|---|
| canned milk | processed & canned so it can be kept without refrigeration for a long period of time |
| curdling | lumping of milk proteins caused by such agents as high temperatures, acids, enzymes & salts |
| curds | solid portion of milk that is separated from the whey |
| dry milk | has had the water removed so it is in powder form |
| evaporated milk | one form of canned milk which has had 60% of water removed |
| fresh fluid milk | commonly used for drinking & cooking. It may vary in fat content |
| frozen milk products | ice cream, sherbet, frozen yogurt & frozen custard |
| pasteurization | process in which products are heated to destroy much of the harmful bacteria they contain |
| calcium | milk is a good source of this mineral |
| vitamin D | added to most milk products for even more nutrition |
| processed cheese | blending natural cheese through a heating process |
| ripened cheese | stored a certain temperature to develop flavor & texture. May be stored longer than unripened cheese |
| scalding | heating to just below the boiling point |
| sweetened condensed milk | whole milk with 60% of water removed and sugar is added & cooked to a syrupy consistency |
| unripened cheese | cottage cheese & cream cheese. These are prepared to be shipped to stores as soon as the whey has been removed |
| whey | liquid portion remaining after cheese has been thicken |
| yogurt | mixture has had a special bacteria added to it. The milk becomes thicken & creamy |
| whole milk | contains 3-4% fat |
| buttermilk | has a special type of bacteria added that results in milk coming sour & thick |
| sherbert | has about twice the sugar of ice cream but less fat |
| Frozen custard | ice cream with egg yolks added |
| butter | made by churning or continually mixing cream |
| margarine | not a dairy product bu it is often used as a substitute for butter |
| scorch | proteins in milk that burn when milk gets too hot |
