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14 terms

chapter 17

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pasteurization
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
homogenization
a mechanical process that prevents cream from rising to the surface of milk
milkfat
the fat portion of milk
milk solids
contain most of the vitamins, minerals, protein, and sugar found in milk
curd
the solid part
whey
the liquid part
unripened cheese
are ready for marketing as soon as the whey is removed
ripened cheese
controlled amounts of bacteria, mold, yeast, or enzymes are used to make ripened cheese
process cheese
cheeses that are made into other products from natural cheeses
scum
a solid layer that often forms on the surface of milk during heating
scorching
burning that results in a color change
curdling
high temperatures, acids, tannins, enzymes, and salts can cause milk proteins to coagulate and form
white sauce
a starch thickened milk product