| Question |
Answer |
| Nutrients in milk |
protein, calcium,phosphorus, vitamin D, Vitamin A, B Vitamins |
| whole milk |
8 grams of fat per serving |
| reduced-fat milk |
5 grams of fat per serving |
| low-fat milk |
2.5 grams of fat per serving |
| fat-free milk |
skim milk, no fat |
| pasteurized |
milk that has been heat-treated to kill harmful bacteria |
| homogenized |
fat has been broken into many tiny drops and mixed permanently with the milk. |
| storing fresh milk |
refrigerate in original container |
| UHT Milk |
processed at ultra-high temperature to kill all bacteria, store at room temperature for up to 3 months |
| Evaporated milk |
milk with half the water removed |
| Sweetened condensed milk |
concentrated milk with at least 40% sugar added. |
| Nonfat dry milk |
a powder made by removing most of the fat and water from milk. |
| How to cook milk |
slowly at low temperatures |
| How to prevent skin from forming |
cover pan or stir constantly |
| curdle |
separate into many small lumps and a watery liquid. |
| How to microwave milk |
stir first to break up thin layer on surface, use a large container to prevent overflow, stir after heating to distribute heat. |
| Reconstitute |
replace water that has been removed from a food. |
Biology Lab Midterm
