Nutrients
Milk from this source contains cholesterol
What is cow's milk?
These two monosaccharides make up lactose in milk
What is glucose and galactose?
Protein in imitation milk is usually derived from this product
What is soybeans?
This milk contains 3.25% milk fat by volume
What is whole milk?
This enzyme is used to check the effectiveness of pasteurization
What is alkaline phosphatase?
This is the predominant mineral in milk
What is calcium?
This fermented milk product contains ~ 1% alcohol and is slightly carbonated
What is kefir?
This enzyme is responsible for coagulating milk to make cheese
What is Chymosin (rennin)?
This milk product can safely be stored unopened at room temperature for several months
What is UHT milk – 280 degrees F?
This could make the ultra-high temperature sterilization of milk unappealing to consumers
What is a cooked flavor?
This B-vitamin that is present in milk is susceptible to destruction by UV light and may contribute an off-flavor in a reaction with methionine
What is Riboflavin (Vitamin B2)?
This is the minimum milk-solids-not-fat percentage (MSNF%) for fresh fluid cow milks
What is 8.25%?
This protein found in milk can be precipitated/coagulated with acid or enzymes when making cheese
What is casein?
This type of milk is comprised of 15% sugar
What is sweetened condensed milk?
Microorganisms in fermented/cultured dairy convert lactose to this compound
What is lactic acid?
This childhood condition was endemic in the Northern states before the fortification of milk with vitamin D
What is Rickets?
This is the liquid leftover from churning butter
What is buttermilk?
This protein in milk is most susceptible to heat since they denature and release volatile sulfur compounds
What is whey protein?
When the normal 6.6 pH of fresh milk drops below 4.6, these proteins precipitates and cause greater coagulation
What is casein?
Rice milk might contain this grain that could make it inappropriate for those on a gluten-free diet
What is barley? (enzymes may be used to convert starch to sugars)
This type of cheese contains less calcium per ounce than cheddar cheese
What is cottage cheese? (coagulated with acid)
This is another term that describes the process of homogenization
What is emulsification?
This is the process that occurs when molecules unravel and lose coiled structure
What is denaturation?
This is a type of cow's milk that cannot be whipped
What is non-fat?
Fluid milk consumption is declining BUT consumption of these dairy products has increased since 2000
What is butter and cheese?