| A | B |
|---|
| Pasteurization | 145 degrees fo 30 minutes |
| 161 degrees 4 15 seconds | Pasteurization |
| Pathogen | biological agent that causes disease |
| Lactose | Milk sugar |
| Lactase | Enzyme that hydrolysizes (digests) lactose |
| Casein | Main protein in milk |
| Whey | liquid remaining after curd has been removed |
| Milk plasma | Whey |
| Sweet whey | From rennent cheeses like cheddar or swiss |
| Sour or Acid Whey | Made from acid cheeses like cottage |
| Cheeses from whey | Ricotta and brown cheeses |
| Lactic acid | Causes casein to coagulate |
| Rennent | Enzymes from mammal's stomach used to make cheese |
| Hydrolysis | chemical reaction where water molecules are split into hydrogen (acid) and hydroxide (base) molecules |
| Dental carries | a disease that damages tooth structures, cavities |
| Whole milk | 3.25 fat 150 cal 8 g of fat per serving |
| 2% Milk | Reduced fat milk |
| Reduced fat Milk | 2% fat 120 cal 5 g of fat per serving |
| 1% Milk | Low fat milk |
| Low fat milk | 1% fat 100 cal 2.5 g of fat per serving |
| Skim or No fat milk | Fat free milk |
| Fat free milk | 0% fat 80 cal 0 g of fat per serving |
| Chocolate mik | Milk to which chocolate or cocoa and a sweetener has been aded |
| Evaporated milk | 6.5 % fat, 60 % of the water removed from whole milk |
| Evaporated fat free milk | 0.5% fat or less, concentrated, fortified (vit A and D) canned and sterilized |
| Sweetened Condensed milk | 8% or less fat, canned milk concentrate to which sugar has been added |
| 40 degrees or lower | proper storage temp for milk |
| 1 year of age | can start feeding babies on cows milk at this age |
| Lactose intolerance | many suffering from this can drink one glass of milk with a meal with very little difficulty |
