Foods and Nutritions

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Across
  1. 3. proceeded to make fats into small particles.
  2. 5. Occurs when milk is over heated.
  3. 8. Is a technique that brings one food to the right temperature.
  4. 11. Milk that isn't pasterized.
  5. 12. Has bacteria, mold, yeast or a combination of them.
  6. 13. Solid clusters of milk.
Down
  1. 1. Cheese that has not ripened or aged.
  2. 2. They contain most of the vitamins, minerals, and lactose in milk.
  3. 4. milk Milk that is heated to just below the boiling point.
  4. 6. Blueish liquid.
  5. 7. Made by adding safe bacteria to milk.
  6. 9. When cream is whipped.
  7. 10. heat treated to kill enzymes and other harmful bacteria.
  8. 13. Bringing milk to a too high temperature.