Across
- 4. – canned milk with sugar added
- 5. – important mineral in milk for strong bones
- 7. – breaking up milkfat into smaller globules
- 9. – ultra-high temperature processing for shelf-stable milk
- 10. – when acid causes milk to form clumps
- 11. – common dairy-based sauce thickened with flour and butter
- 12. – type of canned milk with half the water removed
- 13. – addition of vitamins or minerals not naturally present
- 15. – mineral found in milk
- 19. – milk with added bacteria culture for acidity and flavor
Down
- 1. – process of heating milk to kill bacteria
- 2. – high-fat dairy used for desserts
- 3. – burning milk proteins when heated too high
- 6. – cultured dairy product made with special bacteria
- 8. – mixture where fat is evenly dispersed (from homogenization)
- 14. – used to heat milk gently to prevent scorching
- 15. – key nutrient found in milk
- 16. – milk with lowest bacterial count, sold in stores
- 17. – prevents rickets; supports bones and teeth
- 18. – milk with less than 0.5% fat