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.
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.
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 emuslification?
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?