Unit 16 Vocab

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Across
  1. 2. The secretion of milk by a female mammal
  2. 4. Foods that have had ingredients added to increase nutritional content
  3. 5. Cheese that has not gone through the aging process, such as cottage cheese and ricotta
  4. 6. Dairy products that are soft lumps created from coagulating the milk with enzymes
  5. 7. Liquid remaining after milk has formed curds
  6. 8. Bone disease in which the bones become brittle, porous, and break easily
  7. 10. Sugar carbohydrate in milk
  8. 12. Milk that has been processed to prevent cream from separating and rising to the top
  9. 14. To thicken into a clot and separate from the liquid portion
Down
  1. 1. Foods that have been heat-treated to kill bacteria, resulting in a longer shelf life
  2. 3. Cheese allowed to age to improve flavor and texture, such as cheddar and mozzarella
  3. 9. Burning of a food product
  4. 11. Mineral element contained in milk and nearly all other foods
  5. 13. Milk and milk products