Food Science II

3. __________ is needed for the production of red blood cells
4. The principal protein in milk is _____________
7. _________________ lowers the freezing point of ice cream so it is easier to scoop.
9. _______ are semi solid part of the cheese making process
11. The process of heating milk to a certain temperature to kill the bacteria present
16. C ____________ and the Vitamin B Comples are water soluble
18. _______________ is the first microbe in the bacterial succession of milk during spoilage
19. _______ lactic acid produce enzymes that increase viscosity and improve water retention in yogurt production.
20. _________ acid causes milk to sour and curdle

1. ______________ are organic molecules that serve as catalysts for the body
2. ___________ is only ripened for 1-8 weeks
5. A mixture of two unblendable liquids
6. ______________ adds viscosity to the unfrozen water mixture in ice cream production
8. ________ is essential for cell metabolism and absorption of carbohydrates
10. Lactose is milk ____________
12. SNF stands for _________________
13. Milk SNF adds flavor, improves texture, and enhances ice cream's ability to hold ________
14. _________ is the off-flavoring associated with improper cooling
15. 87% of milk is made up of ______________
17. pH is the measure of __________ or alkalinity of a solution