3.02 Dairy Vocabulary

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

• coagulate

• caramelization

• homogenization

• pasteurization

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

• caramelization

• homogenization

• pasteurization

• coagulate

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

• cultured dairy

• pasteurization

• osteopororsis

• concentrated dairy

1. Dairy foods that have been fermented with lactic acid bacteria.

• cultured dairy

• evaporated dairy

• concentrated dairy

• whole fat dairy

1. Nutrients added in amounts greater than what is naturally there.

• enriched

• fortified

• homogenized

• cultured

1. 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. 

• pasteurization

• fortification

• homogenization

• enrichment

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

• hypertension

• osteoporosis

• diabetes

• osteoarthritis

1. Milk is heat treated to destroy harmful bacteria.

• caramelization

• enrichment

• homogenzation

• pasteurization