food processing

1234567891011121314151617181920212223242526
Across
  1. 1. the solid part of curdled milk
  2. 3. mild heat treatment
  3. 4. what is one type of dehydration method
  4. 5. what can cause food poisoning
  5. 8. what does Career development event stand for
  6. 10. storage 68-28 degrees
  7. 12. the white flecks of fat within lean muscle tissue, especially in beef
  8. 13. what can cause illnesses
  9. 16. an enzyme used in cheese making
  10. 17. jack mild,creamy cheese
  11. 18. what sanitation method used approved chemical sanitizers
  12. 20. movement inside of a can is used to distribute the heat
  13. 23. salty cheese
  14. 24. what type of yogurt has the removal of whey
  15. 26. 40-45 degrees
Down
  1. 2. the almost complete removal of H2O
  2. 6. tangy or sharp cheese
  3. 7. the action of process of liquid changing into a solid
  4. 9. the main protein found in milk
  5. 10. transfer of heat from one particle to another by contact
  6. 11. what sanitation method uses hot water
  7. 13. a small round particle of fat
  8. 14. the natural sugar found in milk and dairy products
  9. 15. a liquid byproduct of cheese production
  10. 19. what type of yogurt is not strained
  11. 21. what makes up 95%-99% of cleaning solutions
  12. 22. 32-0
  13. 25. what does hazard analysis critical control point stand for