| A | B |
|---|
| pasteurization | milk is heated to destroy harmful bacteria |
| UHT processed milk | heated to a higher temperature than regular pasteurized milk to further increase its shelf life |
| homogenization | a mechanical process that prevents cream from rising to the surface of milk |
| fortified | nutrients have been added in amounts greater than what would naturally occur |
| milkfat | fat portion of milk |
| milk solids | most of the vitamins, minerals, protein & sugar in milk are found there |
| curd | to make cheese, milk is coagulated and the solid part is the |
| whey | to make cheese, milk is coagulated and the liquid part is called |
| unripened cheese | cheese tht is prepared for marketing as soon as the whey has been removed |
| ripened cheese | controlled amounts of bacteria, mold, yeast, or enzymes are used to make this |
| process cheese | products that are made from other cheese, such as pasteurized process cheese and coldpack cheese |
| scum | solid layer that often forms on the surface of milk during heating |
| scorching | burning of the milk protein that results in a color change |
| curdling | formation of curds that can happen when milk is overheated or an acid food, such as tomato juice, is added to milk incorrectly |
| white sauce | starch thickened milk product that is used as a base for other sauces |
| roux | cooked paste of flour and fat used to thicken classic white sauce |
| slurry | a liquid mixture of milk and flour blended together until smooth, which is used as a thickening agent in sauces and gravies |
| bisque | rich, thickened cream soups, which often contain small pieces of shellfish |
| chowder | cream soups made from unthickened milk and are often thickened with potatoes |
| gelatin | a gummy substance made from the bones and some connective tissue of animals |
| gelatin cream | milk based desserts thickened with unflavored gelatin |
| hydrate | gelatin must be soaked in cold liquid to moisten gelatin granules |
