Across
- 2. bone disease in which the bones become brittle, porous, and break easily pasteurized: foods that have been heat-treated to kill bacteria, resulting in a longer shelf life
- 3. the secretion of milk by a female mammal lactose: sugar carbohydrate in milk
- 4. cheese: cheese allowed to age to improve flavor and texture, such as cheddar and mozzarella
- 5. dairy products that are soft lumps created from coagulating the milk with enzymes curdle: to thicken into a clot and separate from the liquid portion
- 8. foods that have had ingredients (such as vitamins or minerals) added to increase nutritional content
- 9. liquid remaining after milk has formed curds
Down
- 1. milk: milk that has been processed to prevent cream from separating and rising to the top
- 6. undesirable burning of a product that changes its color, texture, and taste sodium: mineral element contained in milk and nearly all other foods unripened cheese: cheese that has not gone through the aging process, such as cottage cheese and ricotta
- 7. milk and milk products