pasturization - process in which milk is heated to kill microorganisms that cause spoilage and disease without affecting its nutritional value, homogenization - process in which milk is strained through very fine holes to break down fat and then is blended into the fluid, lactose intolerance - a common condition that is digestive and is a negative reaction to many cultured dairy products, including milk, casein - a protein, found in milk, to which some people have an allergic reaction, cream - dairy liquid that contains far more fat than milk, fermentation - process of adding bacterial cultures to milk and then heating the mixture to around 110ºF for several hours, probiotic - refers to a dietary supplement containing live bacteria that is taken orally to restore beneficial bacteria to the body, smoke point - the point at which an oil or fat begins to burn, butter substitute - any alternative used to replace butter in a recipe, whey - the watery part of milk that is separated from the curd solids in the process of making cheese, curdling - the process of separating a milk's solids from liquid in order to make cheese, unripened - types of cheese, also called fresh cheeses, that include cream cheese and cottage cheese; these cheeses are soft and have high moisture content, ripened - describes types of cheese that are aged with the modification of added ripening agents, which give cheese its unique features, such as taste and texture, processed cheese - cheese made by grinding, blending, and forming one or more natural cheeses, with emulsifiers to help make the product uniform,

Culinary Arts 1: Chapter 3 - Eggs and Dairy Products - Vocab 1

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