1. Milk is a nourishing food that contains acid animals bacteria calves clot curds engineered evaporated flavour fungi organisms oxygen pasteurized preserving proteins rennet resazurin semi-skimmed skimmed sugar UHT upgraded whey , fats, acid animals bacteria calves clot curds engineered evaporated flavour fungi organisms oxygen pasteurized preserving proteins rennet resazurin semi-skimmed skimmed sugar UHT upgraded whey , vitamins and minerals. 2. Milk that has been treated to remove nearly all of its fat is described as acid animals bacteria calves clot curds engineered evaporated flavour fungi organisms oxygen pasteurized preserving proteins rennet resazurin semi-skimmed skimmed sugar UHT upgraded whey . Milk that has had about half of its fat removed is described as acid animals bacteria calves clot curds engineered evaporated flavour fungi organisms oxygen pasteurized preserving proteins rennet resazurin semi-skimmed skimmed sugar UHT upgraded whey . Milk that has been heated to remove much of its water, and preserve it, is described as acid animals bacteria calves clot curds engineered evaporated flavour fungi organisms oxygen pasteurized preserving proteins rennet resazurin semi-skimmed skimmed sugar UHT upgraded whey . 3. Milk that has been heated to 720C for 15 seconds to destroy disease-causing microbes is described as acid animals bacteria calves clot curds engineered evaporated flavour fungi organisms oxygen pasteurized preserving proteins rennet resazurin semi-skimmed skimmed sugar UHT upgraded whey . Milk that has been heated to a very high temperature (e.g. 1380C) for a few seconds to destroy microbes and bacteria which make milk go sour, is described as acid animals bacteria calves clot curds engineered evaporated flavour fungi organisms oxygen pasteurized preserving proteins rennet resazurin semi-skimmed skimmed sugar UHT upgraded whey . 4. The presence of bacteria in milk can be demonstrated by the acid animals bacteria calves clot curds engineered evaporated flavour fungi organisms oxygen pasteurized preserving proteins rennet resazurin semi-skimmed skimmed sugar UHT upgraded whey dye test. 5. Yoghurt is produced from pasteurized milk by the action of useful acid animals bacteria calves clot curds engineered evaporated flavour fungi organisms oxygen pasteurized preserving proteins rennet resazurin semi-skimmed skimmed sugar UHT upgraded whey . These convert sugar in milk to an acid animals bacteria calves clot curds engineered evaporated flavour fungi organisms oxygen pasteurized preserving proteins rennet resazurin semi-skimmed skimmed sugar UHT upgraded whey that thickens the milk. Making yoghurt is a way of acid animals bacteria calves clot curds engineered evaporated flavour fungi organisms oxygen pasteurized preserving proteins rennet resazurin semi-skimmed skimmed sugar UHT upgraded whey milk. 6. Cheese is produced from pasteurized milk by the action of acid animals bacteria calves clot curds engineered evaporated flavour fungi organisms oxygen pasteurized preserving proteins rennet resazurin semi-skimmed skimmed sugar UHT upgraded whey and useful bacteria. 7. Rennet makes the protein in milk clot as acid animals bacteria calves clot curds engineered evaporated flavour fungi organisms oxygen pasteurized preserving proteins rennet resazurin semi-skimmed skimmed sugar UHT upgraded whey . The remaining liquid is called acid animals bacteria calves clot curds engineered evaporated flavour fungi organisms oxygen pasteurized preserving proteins rennet resazurin semi-skimmed skimmed sugar UHT upgraded whey . Rennet can be obtained from acid animals bacteria calves clot curds engineered evaporated flavour fungi organisms oxygen pasteurized preserving proteins rennet resazurin semi-skimmed skimmed sugar UHT upgraded whey , certain acid animals bacteria calves clot curds engineered evaporated flavour fungi organisms oxygen pasteurized preserving proteins rennet resazurin semi-skimmed skimmed sugar UHT upgraded whey and genetically acid animals bacteria calves clot curds engineered evaporated flavour fungi organisms oxygen pasteurized preserving proteins rennet resazurin semi-skimmed skimmed sugar UHT upgraded whey yeast cells. 8. Cheese-making bacteria acid animals bacteria calves clot curds engineered evaporated flavour fungi organisms oxygen pasteurized preserving proteins rennet resazurin semi-skimmed skimmed sugar UHT upgraded whey the milk protein and affect the acid animals bacteria calves clot curds engineered evaporated flavour fungi organisms oxygen pasteurized preserving proteins rennet resazurin semi-skimmed skimmed sugar UHT upgraded whey of the cheese. 9. Whey contains protein and sugar. If whey is poured into a river, the bacteria in the water feed on it and use up the water’s acid animals bacteria calves clot curds engineered evaporated flavour fungi organisms oxygen pasteurized preserving proteins rennet resazurin semi-skimmed skimmed sugar UHT upgraded whey supply. This leads to a reduction in numbers and types of other acid animals bacteria calves clot curds engineered evaporated flavour fungi organisms oxygen pasteurized preserving proteins rennet resazurin semi-skimmed skimmed sugar UHT upgraded whey . 10. Whey can be used to feed acid animals bacteria calves clot curds engineered evaporated flavour fungi organisms oxygen pasteurized preserving proteins rennet resazurin semi-skimmed skimmed sugar UHT upgraded whey or it can be acid animals bacteria calves clot curds engineered evaporated flavour fungi organisms oxygen pasteurized preserving proteins rennet resazurin semi-skimmed skimmed sugar UHT upgraded whey to some other useful product.