| A | B |
|---|
| cream | the fat of whole milk |
| homogenization | the procress by which milk is forced under pressure through small openings to reduce the fat particles, so small that they stay evenly distributed throughout the milk.and will not rise. |
| reconstitute | to return something to its orginal form |
| acidophilus | Milk to which a pure bacteria has been added to aid in digestion. |
| buttermilk | milk made from pasteurized skim milk which had been treated with bacteria |
| Concentrated milk | Milk that has had its water content reduced, available in canned form , and dried form. |
| sour cream | Cream that has been treated with lactic acid bacteria - 18 percent fat |
| Whipping Cream (heavy ceam) | Cream that contains at least 36 percent fat |
| half and half | A blend of milk and cream |
| evaporated milk | Canned milk from which about 60 percent of the water has been evaporated |
| flavored milk | Sweetened whole milk with chocolate or strawberry flavor added |
| fortified milk | milk to which vitamin D has been added |
| Homongenized milk | Milk that has been processed so that the cream will not rise to the surface |
| Ice Cream | A frozen milk product with a high fat and sugar content |
| Low-fat milk | Milk with less thatn 3.25 percent milfat solids |
| Pasteurized milk | Milk that has been heated to destroy harmful bacteria |
| Skim milk | Milk that has less than 1/2 percent |
| Whole milk | Milk with 3.25 percent milkfat solids |
| Yogurt | A milk product made by fermenting partially skimmed milk with a special acid-forming bacteria. |
| Sweetened condensed milk | Canned concentrated milk made from sweetened whole milk |
