1
A process in which a milk product is heated at or above 280 F (138 C) for at least 2 seconds
2
A mechanical process that breaks up the fat globules in milk into much smaller globules that do not clump together and are permanently dispersed in a very fine emulsion
3
A cheese made from blending one or more varieties of cheese, with or without heat, and mixing the result with other ingredients
4
A food to be taken under the supervision of a physician and intended for teh dietary management of a disease/condition for which distinctive nutritional requirements are established by scientific evaluation
5
A process in which small particles gather into a mass or ball. In the case of milk, the protein particles regroup into larger, more porous particles
6
Live microbial food ingredients (i.e., bacteria) that have a beneficial effect on human health
7
Nondigestible food ingredients [generally fibers such as fructooligosaccharides (FOS) and inulin] that support the growth of probiotics
8
to clot or become semisolid. In milk, denatured proteins often separate from teh liquid in this manner
9
The chemical and physical changes that occur during the curing period
10
The primary protein (80 %) found in milk; it can be precipitated (solidified out of solution) with acid or certain enzymes
11
To expose cheese to controlled temperature and humidity during aging
12
An enzyme obtained from the inner lining of a calf's stomach and sold commercially as rennet
13
Milk that has been pasteurized using very high temperatures, is aseptically sealed, and is capable of being stored unrefrigerated for up to 3 months
14
The liquid portion of milk, consisting primarily of 93 % water, lactose, and proteins (primarily lactaalbumin and lactoglobulin). It is the watery component removed from the curd in cheese manufacture
