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dairy

QuestionAnswer
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