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