Milk Yogurt Cheese

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Across
  1. 3. liquid remaining after milk has formed curds
  2. 5. sugar carbohydrate in milk
  3. 7. undesirable burning of a product that changes its color texture and taste
  4. 8. to thicken into a clot and separate from the liquid portion
  5. 9. milk and milk products
  6. 10. bone disease in which the bones become brittle, porous, and break easily
  7. 12. cheese cheese that has gone through the aging process, such as cottage chees and ricotta
  8. 13. foods that have had ingredients added to increase nutritional content
Down
  1. 1. milk milk that has been processed to prevent cream from separating and rising to the top
  2. 2. cheese cheese allowed to age to improve flavor and texture, such as cheddar and mozzarella
  3. 4. foods that have been heat treated to kill bacteria, resulting in a longer shelf life
  4. 5. the secretion of milk by a female mammal
  5. 6. dairy products that are soft lumps created from coagulating the milk with enzymes
  6. 11. mineral element contained in milk nearly all other foods