Across
- 2. This is seldom found except in pasteurized milk that has been stored too long at slightly high refrigerator temperatures.
- 3. A semisoft, mellow cheese that has a creamy white interior with a yellow tan surface.
- 5. Milk that lacks flavor but has no really off-flavor.
- 7. A milk flavor when cows each wild garlic, onions or leeks.
- 9. A firm cheese with a sweet nutlike flavor, aged 3 to 9 months. It is firm with large round eyes (openings) throughout the pale yellow cheese.
- 11. Certain strong feeds will carry through to the milk.
- 12. The act of a female mammal (cow) giving milk.
- 13. A cheese that is tangy and has veins of mold present.
- 15. A firm, ripend variety of cheese that has a nutlike flavor and has been aged 2 to 3 months.
Down
- 1. A firm, ripened cheese that light, or white, in color and has small openings throughout the cheese.
- 3. Not common, but may be encountered when milk is improperly cooled.
- 4. Results from bacteria growth (Streptococcus lactis)
- 5. Objectionable flavors in milk such as fly spray or bleach.
- 6. Resembles the flavor of stale fat and has a soapy taste and a goaty, unclean odor.
- 8. A firm, ripened cheese with a mild flavor aged 1 to 3 month that is medium yellow or orange.
- 9. Found in cows in the late stages of lactation and is often in cows with mastitis.
- 10. A firm, ripend variety of cheese that has a nutlike flavor and has been aged 8 to 12 months.
- 14. A condition present in milk from cows in the later stages of lactation.