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milk is heated to destroy harmful bacteria
ultra-high temperature (UHT) processing
a preservation method that uses higher temperatures than regular pasteurization to increase the shelf life of foods like milk
a mechanical process that prevents cream from rising to the surface of milk
the fat portion of milk
contain most of the vitamins, minerals, protein, and sugar found in milk
the solid part
the liquid part
are ready for marketing as soon as the whey is removed
controlled amounts of bacteria, mold, yeast, or enzymes are used to make ripened cheese
cheeses that are made into other products from natural cheeses
a solid layer that often forms on the surface of milk during heating
burning that results in a color change
high temperatures, acids, tannins, enzymes, and salts can cause milk proteins to coagulate and form
a starch thickened milk product