17 terms

Milk

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Water
The main nutrient that makes up milk (87%)
Emulsion
Small droplets of one liquid suspended in another liquid that it is not soluble in
Pasteurization
The process of heating milk in order to kill harmful pathogens (161 F for 15 seconds)
Homogenization
Whipping milk in order to disperse its fat molecules evenly
Casein
The protein found in milk that form solids (curds, cheeses)
Whey
The protein in milk that forms liquids
Fortified
To add nutrients to a food source
Buttermilk
Milk produced that has been treated with lactic acid bacteria
Sour cream
Cream that has had lactic acid bacteria added to it
Evaporated milk
Milk that has had its water removed and than has been canned
Sweetened condensed milk
Milk that has had some of its water removed and then had sugar added
Low-fat milk
Milk with about 1/4 less fat than whole milk
Skim milk
Milk that has all of its fat removed (0%)
Whole milk
Milk with about 3.5% fat
Half and half
50% cream, 50% whole milk (12% fat)
Light cream
Milk that has about 20% fat
Whipping cream
Milk with the highest amount of fat (35% fat)