Casein, Protein in milk, Lactose, Sugar in Milk, Cream, Fat in Milk, Pasteurized, Milk that is heated to kill bacteria, Homogenized, Fat evenly distributed throughout milk, Calcium, Vitamin D is needed to absorb this mineral, VitaminA, Reduced fat milk is fortified with this vitamin, Raw, Unpasteurized milk, Margarine, Butter substitute that is not dairy, Evaporated, Milk that has 1/2 of water removed, Sweetened Condensed, Evaporated milk plus sugar, Shelf Life, Advantage of Dry Milk, Scalded, Heated to just below boiling, Scum, Can form on top of milk when heated, Excessive, Avoid _____________heat, Three, Top range of cups that Dairy Council recommends, Two, From cow to grocery in how many days, Bones, Minerals in milk build strong_________, Whey, Watery part left after curds are formed, Yogurt, Bacteria culture is added to make this product, Cheese, Dairy product that is is often aged or ripened.

Dairy

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