dairy
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| pasteurization | process by which milk and milk products are heated to destroy harmful bacteria
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| UHT processed milk | milk heated to a temperature higher than that of regular pasteurization, which can be stored without refrigeration for up to three months when packaged in pre-sterilized containers
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| homogenization | mechanical process by which milk-fat globules are broken into tiny particles and spread throughout milk or cream
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| fortified | describes a food product to which nutrients have been added in amounts greater than what would naturally occur in the food
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| milkfat | fat portion of milk
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| milk solids | nonfat portion of milk, which contains most of the vitamins, minerals, proteins, and sugar found in milk
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| curd | solid portion of coagulated milk
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| whey | liquid part of coagulated milk
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| unripened cheese | cheese that is prepared for marketing as soon as the whey has been removed without being allowed to ripen or age
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| ripened cheese | cheese in which controlled amounts of bacteria, mold, yeast, or enzymes were added and that was stored for a certain period of time at controlled temperatures
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| process cheese | one of several types of products, including pasteurized process cheese, pasteurized process cheese food, pasteurized process cheese spread, coldpack cheese, and coldpack cheese food, made from various cheeses
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| scum | solid layer made up of milk solids and some fat that often forms on the surface of milk during heating
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| scorching | burning that results in a color change
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| curdling | formation of curds (coagulated proteins) that can happen when milk is overheated or an acid food, such as tomato juice, is added to milk incorrectly
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| white sauce | a starch-thickened milk product used as a base for other sauces and as a component in many recipes
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| roux | cooked paste of fat and flour used as the thickening agent in many sauces and gravies
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| slurry | a liquid mixture of milk and flour blended together until smooth, which is used as a thickening agent in sauces and gravies
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| bisque | a rich, thickened cream soup
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| chowder | cream soup that contains pieces of seafood, vegetables, poultry, or meat and is made from unthickened milk
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| gelatin | gummy substance made form the bones and some connective tissues of animals. It may be flavored or unflavored for use as a food product
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| gelatin cream | milk-based dessert thickened with unflavored gelatin
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| hydrate | to cause a substance to absorb water
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Created by:
raiver
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