Dairy, Breakfast and Eggs

2. made from water, fat and protein; created by the process of curdling
8. process of heating to remove harmful organisms
13. one part cream, one part milk; contains 10.5 percent to 18 percent fat
15. Butter heated to separate the water, milk solids and impurities; raises the smoke point
17. Whipping Cream contains 36 percent to 38 percent fat
18. contains 3.25 percent to 5 percent fat
19. commonly used butter substitute; contains no milk products
21. created by removing 60 percent of the water; contains at least 6.5 percent fat
24. contains 18 percent to 30 percent fat; also known as coffee cream
25. used to enhance elegance, flavor and richness of foods

1. process of forcing milk through very small holes to break up all of the milk solids, then spun together so separation does not occur
3. Temperature Milk processed with high heat, cooled and then packaged in a sterile environment to avoid contamination
4. fresh milk which has bacteria added in order to give the milk a sour taste
5. A product meets standards for quality and safety set up by the FDA and U.S. Public Health Service
6. Milk whole milk which has had 60 percent of the water removed, then sweetened with sugar; contains at least 8.5 percent fat
7. contains typically .5 percent to .1 percent fat
9. Milk created from whole or skim milk which has had all the water removed
10. Whipping Cream contains 30 percent fat
11. Milk contains either 2 percent or 1 percent fat
12. Whipping Cream contains 40 percent fat; provides a longer shelf life and a greater yield
14. free Milk enzymes are added to break down lactose
16. way of removing harmful bacteria from dairy products
20. used to increase richness, flavor or smoothness in a dish
22. point in heating a fat where it begins to smoke
23. contains at least 18 percent fat; has a tangy flavor and thick texture due to the culturing of the cream