Download Chapter 17 Glossary - Guide to Good Food 2008

Guide to Good Food
Chapter 17: Dairy Products—Terms and Definitions
bisque. A rich, thickened cream soup.
chowder. Cream soup that contains pieces of seafood, vegetables, poultry, or meat and is made
from unthickened milk.
curd. Solid portion of coagulated milk.
curdling. Formation of curds (coagulated proteins) that can happen when milk is overheated or an
acid food, such as tomato juice, is added to milk incorrectly.
gelatin. Gummy substance made from the bones and some connective tissues of animals. It may be
flavored or unflavored for use as a food product.
gelatin cream. Milk-based dessert thickened with unflavored gelatin.
homogenization. Mechanical process by which milkfat globules are broken into tiny particles and
spread throughout milk or cream to keep the cream from rising to the surface of the milk.
hydrate. To cause a substance to absorb water.
milk solids. Nonfat portion of milk, which contains most of the vitamins, minerals, proteins, and
sugar found in milk.
milkfat. Fat portion of milk.
pasteurization. Process by which milk and milk products are heated to destroy harmful bacteria.
process cheese. One of several types of products, including pasteurized process cheese, pasteurized
process cheese food, pasteurized process cheese spread, coldpack cheese, and coldpack cheese food,
made from various cheeses.
ripened cheese. Cheese in which controlled amounts of bacteria, mold, yeast, or enzymes were
added and that was stored for a certain period at controlled temperatures.
roux. Cooked paste of fat and flour used as the thickening agent in many sauces and gravies.
scorching. Burning that results in a color change.
scum. Solid layer made up of milk solids and some fat that often forms on the surface of milk during
heating.
slurry. A liquid mixture of milk and flour blended until smooth, which is used as a thickening agent in
sauces and gravies.
ultra-high temperature (UHT) processing. A preservation method that uses higher temperatures
than regular pasteurization to increase the shelf life of foods like milk.
unripened cheese. Cheese that is prepared for marketing as soon as the whey has been removed
without being allowed to ripen or age.
whey. Liquid part of coagulated milk.
white sauce. A starch-thickened milk product used as a base for other sauces and as a component
in many recipes.
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