Across
- 3. process in which the milk's fat droplets are emulsified and the cream does not separate
- 5. soft yellow or white food churned from milk or cream
- 6. inflammation of the mammary gland caused by bacteria
- 7. the mammary gland in cattle
- 9. thick white or pale yellow fatty liquid that rises to the top of milk
- 10. process where sperm in collected from a bull and placed in the reproductive tract of the cow
- 11. solid food made from milk curd that is produced in a range of flavors, textures, and forms
- 13. section of the dairy where the cow is moved in order for milking to occur
- 15. a heavily sweetened milk product made by removing 60% of water from the milk
- 16. semisolid food made of milk fermented by added bacteria cultures
- 17. the act of giving birth (in general, not just in cattle)
Down
- 1. dairy cattle fall under this category of breeds (think back to types of beef breeds)
- 2. slightly sour liquid left over after butter has been churned
- 4. cream cream that has been fermented with certain kinds of bacteria
- 8. a milk product made by removing 60% of the water
- 12. frozen dessert that is lower in fat than ice cream and contains bacteria cultures
- 14. sweet frozen food made from no less 10% milk fat