Dairy Crossword Puzzle

4. dairy products are a major source of ____ in the diet
5. special organisms are added to light cream to give it the thick, creamy body and distinct flavor of _____?
7. controlled amounts of bacteria, mold, yeast, or enzymes are used to make ____ cheeses.
8. the liquid part of coagulated milk is called.
9. burring that results in a color change.
11. most of the milk consumed in the United States comes from?
12. heating milk to destroy the harmful bacteria is called.
14. butter made without salt is called _____ butter.
15. nutrients have been added in amounts greater than would be naturally occur are called _____.
16. a mechanical process that prevents cream from rising to the surface of the milk.

1. a cultured milk product that may contain added nonfat milk solids and flavorings or fruits is ____?
2. the solid part of coagulated milk is called?
3. the milk, yogurt, and cheese group of the MyPlate is made up of _____ products.
4. is when the proteins in milk coagulate and form clumps due to high temperatures, acids, tannins, enzymes, or salts.
6. Nearly all the fat is removed from whole milk to produce fat _____ milk.
9. a portion of milk containing most of the vitamins, minerals, protein and sugar is the milk ______.
10. churning pasteurized and specially cultured sweet or sour cream products.
11. a concentrated form of milk available in both ripened and unripened varieties is _______.
13. chesses that are ready for marketing as soon as the whey has been removed are called _____ cheeses.