| A | B |
|---|
| Pertaining to products that are derived from milk | dairy |
| Choosing the most desirable plants or animals for breeding in order to develop superior plants or animals | selective breeding |
| Naturally occurring hormone which aids in stimulating milk production in cows | Bovine Somatotropin |
| The processing of food by the use of yeasts, molds, or bacteria. | Fermentation |
| Fat portion in milk, also known as butterfat. | Milkfat |
| Milk which has been processed to blend the butter fat | Homogenized Milk |
| Process of killing microbes in milk by the use of heat | Pasteurization |
| Food made from the consolidated curds that have been separated from milk | Cheese |
| A semisolid fermented milk food product | Yogurt |
| Group of organic compounds essential for normal growth and nutrition | Vitamins |
| Chemical compound or element of inorganic origin | Minearls |
| Chemical substance produced by an organism that causes a specific effect on the animal or a portion of its systems | Hormone |
| Agency of United States Department of Health and Human Services. Responsible for biomedical and health-related research. | National Institute of Health |
| An agency of the federal government that regulates food and drugs that are sold to consumers | Food & Drug Administration |
| Popular dairy breed with white and black coloring | Holstein |
| Dairy breed with high butterfat content in the milk | Jersey |
| Feed made from chopped and fermented corn | Silage |
| First milk produced by mother cow which contains her antibodies to help the offspring ward off disease during the first few days of life | Colostrum |
| A disease of the mammary glands that is usually caused by an injury | Mastitis |
| A substance derived from the stomachs of calves and used in the cheese making process | Rennet |
| Watery portion of milk that remains after the curd and cream have been removed | Whey |
| Milk product consisting of casein and fat. Coagulated portion of milk. | Curd |
