| A | B |
|---|
| homogenization | the mechanical process that prevents cream from rising to the surface of milk |
| pasteurization | the way milk is heated to destroy harmful bacteria |
| lactose intolerant | milk sugars that affect people negatively causing intestinal discomfort ( diarrhea) |
| milk solids | where most of the vitamins, minerals, protein and sugars are found |
| cultured milk | milk that has helpful bacteria added |
| examples of cultured milk | buttermilk and yogurt |
| cultured milk product that is popular in the middle east and has been around for centures | kefir |
| unripened cheese | Right after the liquid(whey) is removed the cheese is immediately prepared for marketing (selling) |
| ice cream | a low nutritional value but high sugar and calorie form of dairy |
| Roux | 1 part and 2 part flour mixture that is used to thicken food and/or make cream sauces |
| Listeriosis | the bacteria that can be present in unripened cheeses |
| mold | should only be eaten if its in small amounts on Ripened cheeses |
| ripened cheese | cheese that has been aged or matured to develop flavor. example: cheddar cheese |
| sherbert | a healthy alternative to ice cream that is made using fruit juice |
| processed cheese | cheese that is made from other cheeses. example is velveeta. |
| reduced or non-fat dairy products | food that has reduced saturated fat and cholestrol. usually for dietary reasons |
| curdle | when dairy is exposed to high temperatures, acids, tannins, enzymes and salt |
| scorch | Heating can cause milk to turn brown and bitter through this process |
| whipped cream | sugar decreases the volume of heavy whipping cream when you are making this dairy product |
| overcoagulate | when the proteins in cheese become tough and rubbery and may cause the fat to seperate |
| emulsifiers | used in processed cheeses to make them more easily used in cooked products |
| low to moderate heat | used to cook dairy products to keep them from overcoagulating, curdling or scorching |
