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______ milk, is milk cooked just below the boiling point. Bubbles form on the sides of the pan.
Scalded
Health experts recommend ______ cups of dairy per day
3 Cups
Sweetened Condensed
This milk is canned with sweeteners added
Whole Milk
This milk has 3.5% fat or more
______ milk, is pouring a small amount of hot liquid into the milk first to raise its temperature.
Tempered
Unsaturated
Type of fat found in milk
Butter
The process on churning cream will create this milk product. (You can create this if you over whip your cream).
Cornstarch
This ingredient is used to thicken a milk product before adding an acid, so curdling does not occur
Stirring
This method of cooking helps prevent a milk-film and scorching from occurring.
Low
This temperature is used when cooking with milk.
Scorching
When milk is heated on a high heat, some of the milk solids and fat settles out on the sides and bottom of the pan, and burn.
Curdling
White clumps that develop when an acid is added to milk.
Yogurt
A thickening milk product which is made by fermenting milk with a special bacteria culture.
Half-and-Half
A mixture of milk and cream that contains 10-12% milk fat. Often used in coffee.
Light Cream
Cream that contains 18-30% milk fat, and does not whip well.
Heavy Cream
Cream that contains the most milk fat, and used for whipping.
Reduced Fat
Milk that has had half to 3/4 of the fat removed (1% and 2% milk fat).
Lactose-Free
Made by adding enzymes to milk to break down lactose.
Evaporated Milk
Whole milk which has approximately half of the water removed.
Buttermilk
Made from fresh milk, that has had a culture of lactic acid bacteria added to it to create a sour taste and thicker consistency.
Skim
Milk that has most of the fat removed.
Powdered/Dry Milk
Made from whole or skim milk that has had all water removed.
UHT
Milk that has been heated to a very high temperature so that it stays fresh longer.
Fortified Milk
Milk with added nutrients, such as Vitamin D.
Homogenization
Milk that has been treated to disperse the fat, so it prevents the fat and milk from separating.
Pasteurization
Milk that has been treated to disperse the fat, so it prevents the fat and milk from separating.
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