When milk separates into solids and liquids.

• Pasteurized

• Curdling

• Foam

• Tempering

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

• Whey

• Yogurt

• Foam

• Curds

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

• Scalded Milk

• Boiling Over

• Pasteurized

• Homogenized

Solid clusters formed when milk separates into solids and liquids.

• Curds

• Fresh cheese

• Ripened cheese

• Foam

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

• Fresh cheese

• Ripened cheese

• Mozzarella cheese

• Yogurt

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

• Raw milk

• Whey

• Non-fat milk solids

• Curds

Heat treatment that kills enzymes and harmful bacteria in foods.

• Tempering

• Pasteurized

• Scorching

• Boiling Over

Milk that is not pasteurized.

• Raw Milk

• Fresh milk

• Ripened Cheese

• Scalded Milk

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

• Scalded milk

• Ripened cheese

• Fresh cheese

• Raw milk

Milk heated to just below boiling.

• Tempering

• Scalded Milk

• Boiling Over

• Foam