TH-F1 obj. 3.02 week 9 voc. words

the solid pieces in milk that can stick together to form lumps

the browning of sugar, a process used in cooking that results in a sweet nutty flavor and brown color

dairy foods that have been fermented with lactic acid bacteria

mechanical process that prevents the cream from rising to the surface of milk; breaks globules of milk fat into tiny particles and spreads them throughout the milk

milk or cream that has been heated to a high temperature for a few seconds to kill harmful bacteria

nutrients added in amounts greater than what is naturally there

milk heated to just below boiling

occurs when milk overheats and lactose rapidly caramelizes and burns

preventing curdling by bring one food to the right temperature or consistency before mixing it completely with another

the liquid portion of milk that is left after curds form

a medical condition in which the bones becomes brittle and fragile from loss of tissue

a preservation method that uses higher temperatures than regular pasteurization to increase the shelf life of foods like milk

products that are made from other cheeses, such as Velveeta cheese

solid layer made up of milk solids and some fat that often forms on the surface of milk during heating

the process of a liquid changing to a solid or semi-solid state