nutrition science chapter 17 Dairy

fat free

one of the easiest ways to meet dietary guidelines for fat reduction is to choose reduced fat or milk products

milkfat

the fat portion of milk is called

scum

the solid layer that often forms on the surface of milk during heating is called

curd, whey

to make cheese, milk is coagulated, and the (solid part) is separated from the (liquid part)

Caramelize

heating can cause the lactose in milk to , or change to a brown , bitter substance called caramel

curdle

high temperature, acids, tannins, enzymes, and salts can milk

UTH

is heated to a higher temperature than regular pasteurized milk to further increase its shelf life

schorching

means burning that results in a color change

fortified

milk and milk products can be , which means nutrients have been added in amounts greater than what would naturally occur

milk solids

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

unripened cheese

cheese that is prepared for marketing as soon as the whey has been removed is called

ripened cheese

controlled amounts of bacteria, mold, yeast, or enzyme, used to make

calcium

dairy products contain protein, riboflavin, phosphorus, and vitamin A as well as being your major source of

sugar

decreases the volume and stiffness of whipped cream

pasteurization

during milk is heated to destroy harmful bacteria

roux

a cooked paste of flour and fat used to thicken classic white sauce is called a

homogenization

a mechanical process that prevents cream from rising to the surface of milk is called

white sauce

a starch-thickened milk product that is used as a base for other sauces is

butter

pasteurized and specialized cultured sweet or sour cream is turned into

process cheese

products that are made from other cheese, such as pasteurized process cheese and cold-pack cheese, are called