Dairy Products

3. slightly sour liquid left over after butter has been churned
4. baglike mammary glad of cattle that has two or more teats hanging near the hind legs
5. the nipples of the mammary gland from which the milk is extracted
7. a solid food made from milk curd that is produced in a range of flavors, textures, and forms
11. sweet, frozen food made from no less than 10% fat and made in a myriad of flavors
13. process in which the milk's fat droplets are emulsified and the cream does not separate
16. a process where sperm is collected from a bull, processed, and frozen for storage, then thawed and placed in the reproductive tract of the cow

1. milk product that has been fermented with certain kinds of bacteria; the bacterial culture sours and thickens the cream
2. semisolid food made of milk and milk solids fermented by two added cultures of bacteria
3. a soft yellow or white food churned from milk or cream and used to spread on food, in cooking, and in baking
6. milk product made by removing 60% of the water from ordinary milk
7. heavily sweetened milk product made by removing about 60% of the water from ordinary milk
8. inflammation of the mammary glads which is usually caused by bacteria
9. frozen dessert that is lower in fat than ice cream and contains yogurt cultures
10. section of a dairy where the cow is moved to in order for milking to occur
12. act of giving birth (in all species, not just cattle)
14. thick white or pale yellow fatty liquid that rises to the top of milk that is left to stand (unless it is homogenized)
15. fluid rich in protein and fat, secreted by female animals for the nourishment of their young