Dairy Vocabulary Flashcards- Foods 1, 3.02

Front

Caramelization

Back

The browning of sugar, a process used in cooking that results in a sweet nutty flavor and brown color.

Front

Coagulate

Back

The process of a liquid changing to a solid or semi-solid state.

Front

Concentrated dairy

Back

Having had water removed or reduced to result in a higher proportion of other nutrients (fat, carbohydrate, protein, etc.).

Front

Cultured dairy

Back

Dairy foods that have been fermented with lactic acid bacteria.

Front

Fortified

Back

Nutrients added in amounts greater than what is naturally there.

Front

Homogenization

Back

A mechanical process that prevents the cream from rising to the surface of milk. Breaks globules of milk fat into tiny particles and spreads them throughout the milk.

Front

Osteoporosis

Back

A medical condition in which the bones become brittle and fragile from loss of tissue.

Front

Pasteurization

Back

Milk is heat treated to destroy harmful bacteria.