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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

milk solids

contain most of the vitamins, minerals, protein, and sugar found in milk


the solid part


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


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

white sauce

a starch thickened milk product

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