23.1: Dairy Foods and Eggs Matching Activity
Match the term with the correct definition.
churning
A.
Thickened milk that has been cut into cubes.
coagulant
B.
Thickening agent.
curds
C.
The process of heating milk to 280°F (138°C) for two to six seconds.
effervescent
D.
The process of permanently and evenly distributing the butterfat in milk.
flats
E.
Rapid mixing.
homogenization
F.
The main carbohydrate in milk.
lactose
G.
The trays that eggs are packed in.
ultrahigh temperature (UHT) pasteurization
H.
The watery portion of milk that contains the whey proteins.
whey
I.
Bubbly.