MILK YOGURT AND CHEESE

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Across
  1. 3. undesirable burning of a product that changes its color, texture, and taste
  2. 4. dairy products that are soft lumps created from coagulating the milk with enzymes.
  3. 6. to thicken into a clot and separate from the liquid portion
  4. 8. foods that have been heat treated to kill bacteria, resulting in a longer shelf life
  5. 9. foods that have had ingredients added to increase nutritional content
  6. 10. is sugar carbohydrate in milk
  7. 11. milk that has been processed to prevent cream from separating and rising to the top
  8. 12. liquid remaining after milk has formed curds
  9. 13. bone disease in which bones become brittle, porous, and break easily
Down
  1. 1. cheese allowed to age to improve flavor and texture, such as cheddar and mozzarella
  2. 2. the secretion of milk by a female mammal
  3. 5. milk and milk products
  4. 7. cheese cheese that that has not gone through the aging process, such as cottage cheese and ricotta
  5. 14. mineral elemontained in milk and nearly all other foods