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

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

Solid clusters formed when milk separates into solids and liquids.

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

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

Heat treatment that kills enzymes and harmful bacteria in foods.

Milk that is not pasteurized.

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

Milk heated to just below boiling.

Occurs when milk overheats and lactose rapidly caramelizes and burns.

Preventing curdling by bringing one food to the right temperature or consistency before mixing it completely with another

Thin, bluish liquid formed when rennin is added to milk.

Thick, creamy, custard like product with tangy flavor made by adding harmless bacteria to milk.

Pressure that builds up under the later of scum.