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

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

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

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

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. 

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

1. Milk is heat treated to destroy harmful bacteria.