| A | B |
|---|
| butter | Made from milk fat by the addition of bacteria culture. |
| buttermilk | Tangy flavor and thick texture produced by ading lactic acid to skim milk. |
| cheese, fresh | Cheese that has not been allowed to age or ripen (cottage cheese and cream cheese). |
| cheese, natural | Cheese made by adding bacteria, molds, enzymes, or yeast to milk (parmesan, Swiss, cheddar, and mozarella). |
| cheese, process | Cheese made by shredding and blending natural cheeses, and adding ingredients, emulsifiers, and heat. |
| cream (noun) | The fatty part of whole milk. |
| half and half | Mixture of milk and cream with 10% to 12% milkfat. |
| heavy cream | Cream with 36% to 40% milkfat. |
| homogenization | A proces that breaks up milk fat and distributes it evenly throughout the milk. |
| ice cream | Frozen dairy dessert made from milk containing 10% to 14% milkfat. |
| ice milk | Frozen dairy dessert made from milk containing 2% to 7% milkfat. |
| lactic acid | An organic acid formed from fermentation when milk sours. |
| light cream | Cream which contains 18% to 30% milkfat. |
| lactase | The sugar spliting enzyme found in the small intestine. |
| lactose | The sugar (carbohydrate) found in milk. |
| margarine | A non-dairy butter substitute made from vegetable oil or animal fat. |
| milk, condensed | Canned concentrated milk with sugar added. |
| milk, evaporated | Canned whole milk minus half its water. |
| milk, nonfat dry | Powdered milk with about half the calories of whole milk. |
| milk, skim | Milk with less that .05% milk fat. |
| milk, whole | Milk containing at least 3.5% milk fat. |
| milk, low fat | Milk with 1% to 2% milk fat. |
| light whipping cream | Cream with 30% to 36% milkfat. |
| osteoporosis | Condition which bone mass gradually decreases with age. |
| pasteurization | A heat proces used to kill bacteria im milk products. |
| sour cream | Cultured milk product made by adding special organisms to light cream. |
| sherbet | Made from milk, fruit juice, fruit, or extract; usually contains 1% or 2% milk fat and 2% to 5% milk solids. |
| quiche | A kind of cusard pie usually made from eggs, milk,and cheese; served hot. |
