Across
- 1. milk parlor arranges cows in series, in a nose to the tail formation
- 4. a process, named after scientist Louis Pasteur, that applies heat to destroy pathogens in foods
- 6. light brown in color with a creamy white muzzle and dark nose, dark-blue eye pigmentation
- 7. this parlor has straight-in parking for the cows
- 8. typically have red and white markings
- 9. a milking parlor that functions a lot like a merry-go-round
- 10. Its chief characteristics are its large size and black and white spotted markings
- 11. process of reducing a substance to extremely small particles and distributing it uniformly throughout the milk
- 13. fawn or red and white in color, and is hardy and docile. Its milk has a golden-yellow tinge due to its high β-carotene content
Down
- 2. either red, red and white with a splattered color
- 3. defined as the industrial adjustment of milk or cream fat content to a precisely specified or desired value
- 5. Brown cow which is the second largest breed of dairy cattle in the world
- 12. most common in milking parlors around the world - Cattle are arranged at 45-degree angles away from the machine