Homogenization - milk under pressure is forced through a small opening to break up fat particles, Milkfat - The fat portion of milk used to make cream- this rises to the top to form scum , Scum - avoid this by stirring during heating, covering the pan, or beating milk to form a foam layer, UHT Process - Milk heated to higher temperatures during pasteurization to allow for longer shelf life, White Sauce - When milk is added to a roux it creates this , Curdling - when the milk separates into small lumps because of an acid, Pasteurization - heated to a temperature below boiling to destroy harmful organisms, Roux - combining equal parts FAT and FLOUR in a saucepan, Scorching - when the milk solids are burned, Milk Solids - The nonfat portion of the milk which includes nutrients and sugars- these sink to the bottom and will scorch,

Dairy Vocabulary

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Integrere

Rangliste

Visuel stil

Indstillinger

Skift skabelon

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