Across
- 1. (Horizontal Clues)Clue: The process of heating milk to kill harmful bacteria. (13 letters)Answer: PASTEURISATIONClue: The main carbohydrate or sugar found naturally in milk. (7 letters)Answer: LACTOSEClue: A fermented, thick dairy product made using live bacterial cultures. (6 letters)Answer: YOGHURTClue: The mineral in dairy that builds strong bones and teeth. (7 letters)Answer: CALCIUMClue: A yellow dairy fat made by churning fresh cream. (6 letters)Answer: BUTTERClue: This type of cream has the highest fat content and whips easily. (6 letters)Answer: DOUBLEDown (Vertical Clues)Clue: The process that breaks down fat globules so cream does not separate. (13 letters)Answer: HOMOGENISATIONClue: The solid clumps that form during the cheese-making process. (5 letters)Answer: CURDSClue: The watery liquid left over after milk has clotted or curdled. (4 letters)Answer: WHEYClue: Milk that has had about 60% of its water removed and sugar added. (9 letters)Answer: CONDENSEDClue: The primary protein found in milk, used to make cheese. (6 letters)Answer: CASEINClue: An example of a fresh, unripened cheese soft enough to spread. (7 letters)Answer: COTTAGE