Across
- 1. The most consumed meat in terms of pounds worldwide.
- 5. Meat from goats.
- 10. The liquid by-product of butter production.
- 13. Milk sold in the liquid form at grocery stores.
- 17. A non-dairy substitution for butter.
- 20. To determine yield grade the following measurements are needed: carcass weight, fat thickness, percent KPH, and __________.
- 21. Mixture of unripe cheese and a pasteurized creaming mixture.
- 22. Compared to ice cream, frozen custard contains more of this ingredient.
- 23. Brie cheese classification.
- 24. The type of joints lamb carcasses have.
- 26. Grade B milk has a higher ______ cell count than Grade A milk.
- 28. Used to convert lactose into lactic acid when producing fermented dairy products.
- 29. Grade that determines the amount of useable meat in beef carcasses.
- 32. The most consumed cheese in the United States.
- 33. The highest beef quality grade.
- 34. The custard like substance that appears after the cheese mixture has been stirred.
- 36. The three meats consumed by the most people worldwide.
- 37. Dairy product with the highest milk fat percentage. Also, a delicious item on a slice of pie.
- 40. Yield grade with the highest cutability.
- 44. The process that destroys pathogens in the milk to increases its shelf life.
- 45. This fermented dairy product can be made from whole milk, low-fat milk, or skim milk. The milk is heated before fermentation.
- 46. Meat from cattle under three months of age.
- 47. An example of a very hard cheese.
Down
- 2. Causes the milk to coagulate during the cheese making process.
- 3. This delicious dairy holiday drink is often served with rum.
- 4. Compared to ice cream, this frozen product has less milk fat and protein.
- 6. Type of pasteurization that allows milk to be stored at room temperature.
- 7. Yogurt, sour cream, and buttermilk are what type of dairy product?
- 8. The most consumed meat in the United States.
- 9. In beef cattle carcasses KPH stand for what three items?
- 11. Stunning method used on cattle and sheep to render the animal unconscious prior to slaughter.
- 12. Milk used to make manufactured products such as butter and cheese.
- 14. Occurs in beef carcasses due to prolonged stunning prior to the carcass being bled out.
- 15. Cheddar cheese classification.
- 16. Mozzarella cheese classification.
- 18. Yield grade with the lowest cutability.
- 19. PSE in pork is caused by a rapid accumulation of what acid?
- 23. Specie in which carbon dioxide is used in packing plants to render the animal unconscious.
- 25. The highest butter grade.
- 27. The head and internal organs that are removed from a carcass.
- 30. A frequently occurring defect seen in beef carcasses, occurs more often in the fall and winter months.
- 31. Ideal color of a pork loin.
- 35. The process that prevents fats and liquids from separating in milk.
- 38. The lowest butter grade.
- 39. Compared to ice cream, this frozen product has more acidity.
- 41. Grade that determines the taste, tenderness, and eating satisfaction of beef.
- 42. The liquid part of the cheese mixture that is removed, can be used for animal feed.
- 43. A 5 year old steer will have __________ colored lean than a 1 year old steer.