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|
|
3
|
Made from coagulated milk, and seperated curd
|
|
6
|
A spread made from vegetable oil that has no cholesterol
|
|
7
|
This part makes up a milk skin
|
|
8
|
What milk does when it separates into tiny lumps and a watery liquid
|
|
9
|
Thickened milk products used as desserts
|
|
12
|
The application of heat in order to destroy bacteria
|
|
13
|
Use the ____ setting when microwaving milk
|
|
14
|
Milk that has a burnt flavor
|
|
|
|
|
|
|
1
|
Type of milk recommended for children younger than age two
|
|
2
|
Place where dairy products should be stored
|
|
4
|
the process of breaking down the fat molecules in milk so that they stay integrated rather than separating as cream
|
|
5
|
The kind of texture a cooked milk product should have
|
|
10
|
A spread from churned cream that is high in cholesterol
|
|
11
|
How milk should be cooked
|
|
15
|
Doing this helps prevent a milk skin from forming
|
|
|
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