| A | B |
|---|
| slurry | a liquid mixture of milk and flour blended together until smooth |
| scorching | burning tht results in a color change |
| processed cheese | cheese products that are made from other cheeses |
| roux | a smooth paste made from flour and melted fat |
| pasteurization | heating milk to destroy harmful bacteria |
| bisque | a rich, thickened cream soup that is often made with shellfish |
| chowder | a cream soup made with unthickened milk that is likely to contain potatoes |
| fortified milk | milk that has Vitamin A, Vitamin D and/or calcium added to it |
| gelatin | a gummy substance made from the bones and some connective tissue of animals |
| canned milk | a concentrated form of milk available in both ripened and unripened varieties |
| unripened cheese | cheeses that are ready for marketing as soon as the whey has been removed |
| curds | the solid part of coagulated milk |
| whey | the liquid part of coagulated milk |
| homogenization | a mechanical process that prevents cream from rising to the surface of the milk |
| hydrate | to cause a substance to absord water |
| caramelize | lactose in the milk is heated to where it changes to a brown, bitter substance |
| white sauce | a starch-thickened milk product used as part of recipes |
| fat-free milk | milk where nearly all the fat is removed |
| milkfat | the fat portion of milk |
| curdling | proteins in milk coagulate and form clumps due to high temperatures, acids, tannins, enzymes, or salts |
| milk solids | the portions of milk containing most of the vitamins, minerals, protein, and sugar |
| yogurt | a cultured milk product that may contain added nonfat milk solids and flavorings or fruit |
| ripened cheese | controlled amounts of bacteria, mold, yeast, or enzymes are used to make this |
| Whole milk | contains 3.25 percent milkfat and 8.25 percent milk solids |
| ultra-high temperature processing (UHT) | process that uses higher temperatures than regular pasteurization to increase the shelf life of foods like milk |
