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CC ch17
dairy
| Question | Answer |
|---|---|
| pasteurization | process by which milk and milk products are heated to destroy harmful bacteria |
| 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 |
| homogenization | mechanical process by which milk-fat globules are broken into tiny particles and spread throughout milk or cream |
| fortified | describes a food product to which nutrients have been added in amounts greater than what would naturally occur in the food |
| milkfat | fat portion of milk |
| milk solids | nonfat portion of milk, which contains most of the vitamins, minerals, proteins, and sugar found in milk |
| curd | solid portion of coagulated milk |
| whey | liquid part of coagulated milk |
| unripened cheese | cheese that is prepared for marketing as soon as the whey has been removed without being allowed to ripen or age |
| 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 |
| 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 |
| scum | solid layer made up of milk solids and some fat that often forms on the surface of milk during heating |
| scorching | burning that results in a color change |
| 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 |
| white sauce | a starch-thickened milk product used as a base for other sauces and as a component in many recipes |
| roux | cooked paste of fat and flour used as the thickening agent in many sauces and gravies |
| slurry | a liquid mixture of milk and flour blended together until smooth, which is used as a thickening agent in sauces and gravies |
| bisque | a rich, thickened cream soup |
| chowder | cream soup that contains pieces of seafood, vegetables, poultry, or meat and is made from unthickened milk |
| 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 |
| gelatin cream | milk-based dessert thickened with unflavored gelatin |
| hydrate | to cause a substance to absorb water |
Created by:
raiver
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