| A | B |
|---|
| Pasteurization | 145°F for 30 minutes |
| Pathogen | is a biological agent that causes disease or illness to its host |
| Lactose | milk sugar |
| Lactase | hydrolysis of lactose |
| Casein | primary protein found in milk |
| Whey | liquid remaining after milk has been curdled and strained |
| Lactic Acid | casein in fermented milk is coagulated (curdled) by |
| Rennet | natural complex of enzymes |
| Hydrolysis | one or more water molecules are split into hydrogen and hydroxide ions |
| Dental caries | tooth decay or cavities |
| Whole Milk | 3.25% fat, contains 150 calories |
| 2% Reduced-Fat Milk | 2% fat, contains 120 calories |
| 1% Lowfat Milk | 1% fat, contains 100 calories |
| Fat-Free Milk | 0% fat, contains 80 calories |
| Chocolate Milk | fat-free, 1% lowfat, 2% reduced-fat or whole milk |
| Evaporated Milk | removing about 60% of the water |
| Sweetened Condensed Milk | 8% fat or less, is a canned milk concentrate of whole milk to which sugar has been added |
| Storing Milk | Refrigerate milk at 40 degrees F, or less |
| Children Consuming Milk | Infants can be fed whole milk, not lowfat or reduced-fat milks, beginning at 12 months of age |
| Lactose Intolerance | difficulty digesting lactose |
