Dairy Vocabulary

Front

When milk separates into solids and liquids.

Back

Curdling

Front

Structure of air and protein forms when cream or egg white is whipped.

Back

Foam

Front

Process that breaks down fat and distributes it evenly and permanently in milk.

Back

Homogenized

Front

Solid clusters formed when milk separates into solids and liquids.

Back

Curds

Front

Mild flavored cheese made from pasteurized milk; not ripened or aged.

Back

Fresh cheese

Front

Solids in fresh milk that contain most proteins, vitamins, minerals and lactose.

Back

Non-fat milk solids

Front

Heat treatment that kills enzymes and harmful bacteria in foods.

Back

Pasteurized

Front

Milk that is not pasteurized.

Back

Raw Milk

Front

Made by adding ripening agents, such as bacteria, mold or yeast to milk curds; cheese is then aged under carefully controlled conditions.

Back

Ripened cheese

Front

Milk heated to just below boiling.

Back

Scalded Milk