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Milk Terms
Name
Using a dictionary, find definitions for these terms that are used in the
dairy business.
1. Pasteurization:
2. Homogenization:
3. Fortified:
4. Butterfat:
5. Cream:
6. Processing:
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Name
Answer Key
Milk Terms
Using a dictionary, find definitions for these terms that are
used in the dairy business.
Pasteurization: Milk and other beverages are brought to a very high
temperature very quickly, to kill most bacteria and then cooled very quickly,
so the flavor of the milk is not affected. Milk may be pasteurized using the low
heat method, heated to 63C and held at that temperature for 30 minutes. Or,
it may be pasteurized using the high heat method, heated to 72C and held at
that temperature for 15 seconds. Pasteurization does not kill all bacteria, but
it does kill those pathogens that cause diseases such as tuberculosis, undulant
fever and coliform bacteria.
Homogenization: Milk is forced through very tiny openings similar to a
showerhead (with much smaller holes) to break up the fat molecules. The
molecules of fat are broken into such small particles that they do not clump
together and float to the surface. This allows the fat to stay suspended in the
milk. (Is this a chemical change or a physical change? [physical] )
Fortified: Most milk today and many other products are fortified with
vitamins. Milk naturally contains vitamin D, which is needed to utilize
calcium and phosphorous to build strong bones and teeth. However, the
process of pasteurization causes some of the vitamin D to break down and
light causes more of the vitamin D to break down. Therefore, vitamin D is
added back into milk along with another fat-soluble vitamin, vitamin A.
Adding vitamins and minerals to a food is known as fortifying it.
Cream: The fluid portion of milk that is removed by centrifugation
containing a high percentage of butterfat, 18 percent for light cream and 44
percent for heavy cream.
Butterfat: The fat found in milk. It is from this fat that butter is made, hence
the name.
Processing: A set of changes made to a raw product that may be physical,
chemical or biological to alter it into a product consumers' desire.
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