MILK YOGURT AND CHEESE

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