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Milk, Cheese & Yogurt

Name:_________________________________

Per.________________
Horizontales
To replace water that's been removed from a food such as milk.
When vitamins are added to milk.
Milk should be cooked at this temperature.
The "T" in UHT milk stand for this
The solid part of cheese.
When the fat in milk is broken into tiny drops and mixed permanently. Makes milk smooth.
Milk with 40 percent sugar added. (two words)
To make a cream sauce, mix milk with this.
The "friendly" bacteria found in yogurt.
The liquid part of cheese.
Another name for Fat-Free milk.
This nutrient in milk helps growth and repair of the body.
A type of Ripened cheese.
Verticales
A type of unripened cheese. (two words)
Milk, cheese and yogurt should be stored here.
Milk that has been heat-treated to kill bacteria.
Milk with 8 grams of fat per serving
Milk is less likely to scorch when cooked in this.
Milk that has half the water removed.
When milk separates into small lumps and watery liquid.
If you cook milk at too high a temperature it will do this.
This mineral in milk gives you strong bones and teeth.
A powder made by removing most of the fat and water from milk
Untreated milk, straight from the cow