Across
- 1. the solid part of curdled milk
- 3. mild heat treatment
- 4. what is one type of dehydration method
- 5. what can cause food poisoning
- 8. what does Career development event stand for
- 10. storage 68-28 degrees
- 12. the white flecks of fat within lean muscle tissue, especially in beef
- 13. what can cause illnesses
- 16. an enzyme used in cheese making
- 17. jack mild,creamy cheese
- 18. what sanitation method used approved chemical sanitizers
- 20. movement inside of a can is used to distribute the heat
- 23. salty cheese
- 24. what type of yogurt has the removal of whey
- 26. 40-45 degrees
Down
- 2. the almost complete removal of H2O
- 6. tangy or sharp cheese
- 7. the action of process of liquid changing into a solid
- 9. the main protein found in milk
- 10. transfer of heat from one particle to another by contact
- 11. what sanitation method uses hot water
- 13. a small round particle of fat
- 14. the natural sugar found in milk and dairy products
- 15. a liquid byproduct of cheese production
- 19. what type of yogurt is not strained
- 21. what makes up 95%-99% of cleaning solutions
- 22. 32-0
- 25. what does hazard analysis critical control point stand for