16. Complete the crossword puzzle

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Across
  1. 1. The most consumed meat in terms of pounds worldwide.
  2. 5. Meat from goats.
  3. 10. The liquid by-product of butter production.
  4. 13. Milk sold in the liquid form at grocery stores.
  5. 17. A non-dairy substitution for butter.
  6. 20. To determine yield grade the following measurements are needed: carcass weight, fat thickness, percent KPH, and __________.
  7. 21. Mixture of unripe cheese and a pasteurized creaming mixture.
  8. 22. Compared to ice cream, frozen custard contains more of this ingredient.
  9. 23. Brie cheese classification.
  10. 24. The type of joints lamb carcasses have.
  11. 26. Grade B milk has a higher ______ cell count than Grade A milk.
  12. 28. Used to convert lactose into lactic acid when producing fermented dairy products.
  13. 29. Grade that determines the amount of useable meat in beef carcasses.
  14. 32. The most consumed cheese in the United States.
  15. 33. The highest beef quality grade.
  16. 34. The custard like substance that appears after the cheese mixture has been stirred.
  17. 36. The three meats consumed by the most people worldwide.
  18. 37. Dairy product with the highest milk fat percentage. Also, a delicious item on a slice of pie.
  19. 40. Yield grade with the highest cutability.
  20. 44. The process that destroys pathogens in the milk to increases its shelf life.
  21. 45. This fermented dairy product can be made from whole milk, low-fat milk, or skim milk. The milk is heated before fermentation.
  22. 46. Meat from cattle under three months of age.
  23. 47. An example of a very hard cheese.
Down
  1. 2. Causes the milk to coagulate during the cheese making process.
  2. 3. This delicious dairy holiday drink is often served with rum.
  3. 4. Compared to ice cream, this frozen product has less milk fat and protein.
  4. 6. Type of pasteurization that allows milk to be stored at room temperature.
  5. 7. Yogurt, sour cream, and buttermilk are what type of dairy product?
  6. 8. The most consumed meat in the United States.
  7. 9. In beef cattle carcasses KPH stand for what three items?
  8. 11. Stunning method used on cattle and sheep to render the animal unconscious prior to slaughter.
  9. 12. Milk used to make manufactured products such as butter and cheese.
  10. 14. Occurs in beef carcasses due to prolonged stunning prior to the carcass being bled out.
  11. 15. Cheddar cheese classification.
  12. 16. Mozzarella cheese classification.
  13. 18. Yield grade with the lowest cutability.
  14. 19. PSE in pork is caused by a rapid accumulation of what acid?
  15. 23. Specie in which carbon dioxide is used in packing plants to render the animal unconscious.
  16. 25. The highest butter grade.
  17. 27. The head and internal organs that are removed from a carcass.
  18. 30. A frequently occurring defect seen in beef carcasses, occurs more often in the fall and winter months.
  19. 31. Ideal color of a pork loin.
  20. 35. The process that prevents fats and liquids from separating in milk.
  21. 38. The lowest butter grade.
  22. 39. Compared to ice cream, this frozen product has more acidity.
  23. 41. Grade that determines the taste, tenderness, and eating satisfaction of beef.
  24. 42. The liquid part of the cheese mixture that is removed, can be used for animal feed.
  25. 43. A 5 year old steer will have __________ colored lean than a 1 year old steer.