Milk
Chapter 8 Review Questions- Milk Jamie KEY TERMS Curdling- separation of the liquid from the solids of milk when it is overheated or under acid conditions Rennin- an enzyme that coagulates milk, separating the curds from the whey in the first step of making cheese Homogenized- milk that has been forced through very small holes under pressure to break the fat globules into small enough particles that they remain in suspension throughout the liquid Pasteurizing- quickly heating milk to 71 degrees C for a few seconds followed immediately by chilling, so that harmful bacteria are destroyed and storage time is extended Casein- the main complete protein found in milk that forms the curd from which cheese is made Lactose- the form of sugar found in milk Roux- equal parts of fat and flour cooked together as a first step in making a thickened sauce Scalding- heating milk to just below the boiling point, about 82 degrees C.