Dairy Industries
Intermediate 1 Biology
Match the items on the right to the items on the left by dragging them into the correct place.
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evaporated
???
word describing milk that has been heated to 72 degrees Celsius for 15 seconds
group of letters referring to milk that has been heated to 140 degrees Celsius for 5 seconds
word describing milk that has had almost all of its fat content removed
chemical substance made by the action of certain bacteria on milk
chemical substance originally from calves' stomachs used to make milk clot
unicellular micro-organisms used to make cheese and yoghurt
chemical reagent used to test the bacterial content of milk
first food for mammals that contains sugar, fat, protein, vitamins and minerals
word describing milk that has had half of its fat content removed
process where a waste material is changed into a useful product
liquid substance that separates out from curds when milk is made to clot during cheese-making
solid substance formed when milk is made to clot by the action of rennet during cheese-making
food produced from milk by the action of lactic acid forming bacteria
word describing milk that has had half of it's water content removed
milk
???
word describing milk that has been heated to 72 degrees Celsius for 15 seconds
group of letters referring to milk that has been heated to 140 degrees Celsius for 5 seconds
word describing milk that has had almost all of its fat content removed
chemical substance made by the action of certain bacteria on milk
chemical substance originally from calves' stomachs used to make milk clot
unicellular micro-organisms used to make cheese and yoghurt
chemical reagent used to test the bacterial content of milk
first food for mammals that contains sugar, fat, protein, vitamins and minerals
word describing milk that has had half of its fat content removed
process where a waste material is changed into a useful product
liquid substance that separates out from curds when milk is made to clot during cheese-making
solid substance formed when milk is made to clot by the action of rennet during cheese-making
food produced from milk by the action of lactic acid forming bacteria
word describing milk that has had half of it's water content removed
pasteurised
???
word describing milk that has been heated to 72 degrees Celsius for 15 seconds
group of letters referring to milk that has been heated to 140 degrees Celsius for 5 seconds
word describing milk that has had almost all of its fat content removed
chemical substance made by the action of certain bacteria on milk
chemical substance originally from calves' stomachs used to make milk clot
unicellular micro-organisms used to make cheese and yoghurt
chemical reagent used to test the bacterial content of milk
first food for mammals that contains sugar, fat, protein, vitamins and minerals
word describing milk that has had half of its fat content removed
process where a waste material is changed into a useful product
liquid substance that separates out from curds when milk is made to clot during cheese-making
solid substance formed when milk is made to clot by the action of rennet during cheese-making
food produced from milk by the action of lactic acid forming bacteria
word describing milk that has had half of it's water content removed
semi-skimmed
???
word describing milk that has been heated to 72 degrees Celsius for 15 seconds
group of letters referring to milk that has been heated to 140 degrees Celsius for 5 seconds
word describing milk that has had almost all of its fat content removed
chemical substance made by the action of certain bacteria on milk
chemical substance originally from calves' stomachs used to make milk clot
unicellular micro-organisms used to make cheese and yoghurt
chemical reagent used to test the bacterial content of milk
first food for mammals that contains sugar, fat, protein, vitamins and minerals
word describing milk that has had half of its fat content removed
process where a waste material is changed into a useful product
liquid substance that separates out from curds when milk is made to clot during cheese-making
solid substance formed when milk is made to clot by the action of rennet during cheese-making
food produced from milk by the action of lactic acid forming bacteria
word describing milk that has had half of it's water content removed
skimmed
???
word describing milk that has been heated to 72 degrees Celsius for 15 seconds
group of letters referring to milk that has been heated to 140 degrees Celsius for 5 seconds
word describing milk that has had almost all of its fat content removed
chemical substance made by the action of certain bacteria on milk
chemical substance originally from calves' stomachs used to make milk clot
unicellular micro-organisms used to make cheese and yoghurt
chemical reagent used to test the bacterial content of milk
first food for mammals that contains sugar, fat, protein, vitamins and minerals
word describing milk that has had half of its fat content removed
process where a waste material is changed into a useful product
liquid substance that separates out from curds when milk is made to clot during cheese-making
solid substance formed when milk is made to clot by the action of rennet during cheese-making
food produced from milk by the action of lactic acid forming bacteria
word describing milk that has had half of it's water content removed
UHT
???
word describing milk that has been heated to 72 degrees Celsius for 15 seconds
group of letters referring to milk that has been heated to 140 degrees Celsius for 5 seconds
word describing milk that has had almost all of its fat content removed
chemical substance made by the action of certain bacteria on milk
chemical substance originally from calves' stomachs used to make milk clot
unicellular micro-organisms used to make cheese and yoghurt
chemical reagent used to test the bacterial content of milk
first food for mammals that contains sugar, fat, protein, vitamins and minerals
word describing milk that has had half of its fat content removed
process where a waste material is changed into a useful product
liquid substance that separates out from curds when milk is made to clot during cheese-making
solid substance formed when milk is made to clot by the action of rennet during cheese-making
food produced from milk by the action of lactic acid forming bacteria
word describing milk that has had half of it's water content removed
bacteria
???
word describing milk that has been heated to 72 degrees Celsius for 15 seconds
group of letters referring to milk that has been heated to 140 degrees Celsius for 5 seconds
word describing milk that has had almost all of its fat content removed
chemical substance made by the action of certain bacteria on milk
chemical substance originally from calves' stomachs used to make milk clot
unicellular micro-organisms used to make cheese and yoghurt
chemical reagent used to test the bacterial content of milk
first food for mammals that contains sugar, fat, protein, vitamins and minerals
word describing milk that has had half of its fat content removed
process where a waste material is changed into a useful product
liquid substance that separates out from curds when milk is made to clot during cheese-making
solid substance formed when milk is made to clot by the action of rennet during cheese-making
food produced from milk by the action of lactic acid forming bacteria
word describing milk that has had half of it's water content removed
curds
???
word describing milk that has been heated to 72 degrees Celsius for 15 seconds
group of letters referring to milk that has been heated to 140 degrees Celsius for 5 seconds
word describing milk that has had almost all of its fat content removed
chemical substance made by the action of certain bacteria on milk
chemical substance originally from calves' stomachs used to make milk clot
unicellular micro-organisms used to make cheese and yoghurt
chemical reagent used to test the bacterial content of milk
first food for mammals that contains sugar, fat, protein, vitamins and minerals
word describing milk that has had half of its fat content removed
process where a waste material is changed into a useful product
liquid substance that separates out from curds when milk is made to clot during cheese-making
solid substance formed when milk is made to clot by the action of rennet during cheese-making
food produced from milk by the action of lactic acid forming bacteria
word describing milk that has had half of it's water content removed
lactic acid
???
word describing milk that has been heated to 72 degrees Celsius for 15 seconds
group of letters referring to milk that has been heated to 140 degrees Celsius for 5 seconds
word describing milk that has had almost all of its fat content removed
chemical substance made by the action of certain bacteria on milk
chemical substance originally from calves' stomachs used to make milk clot
unicellular micro-organisms used to make cheese and yoghurt
chemical reagent used to test the bacterial content of milk
first food for mammals that contains sugar, fat, protein, vitamins and minerals
word describing milk that has had half of its fat content removed
process where a waste material is changed into a useful product
liquid substance that separates out from curds when milk is made to clot during cheese-making
solid substance formed when milk is made to clot by the action of rennet during cheese-making
food produced from milk by the action of lactic acid forming bacteria
word describing milk that has had half of it's water content removed
rennet
???
word describing milk that has been heated to 72 degrees Celsius for 15 seconds
group of letters referring to milk that has been heated to 140 degrees Celsius for 5 seconds
word describing milk that has had almost all of its fat content removed
chemical substance made by the action of certain bacteria on milk
chemical substance originally from calves' stomachs used to make milk clot
unicellular micro-organisms used to make cheese and yoghurt
chemical reagent used to test the bacterial content of milk
first food for mammals that contains sugar, fat, protein, vitamins and minerals
word describing milk that has had half of its fat content removed
process where a waste material is changed into a useful product
liquid substance that separates out from curds when milk is made to clot during cheese-making
solid substance formed when milk is made to clot by the action of rennet during cheese-making
food produced from milk by the action of lactic acid forming bacteria
word describing milk that has had half of it's water content removed
resazurin
???
word describing milk that has been heated to 72 degrees Celsius for 15 seconds
group of letters referring to milk that has been heated to 140 degrees Celsius for 5 seconds
word describing milk that has had almost all of its fat content removed
chemical substance made by the action of certain bacteria on milk
chemical substance originally from calves' stomachs used to make milk clot
unicellular micro-organisms used to make cheese and yoghurt
chemical reagent used to test the bacterial content of milk
first food for mammals that contains sugar, fat, protein, vitamins and minerals
word describing milk that has had half of its fat content removed
process where a waste material is changed into a useful product
liquid substance that separates out from curds when milk is made to clot during cheese-making
solid substance formed when milk is made to clot by the action of rennet during cheese-making
food produced from milk by the action of lactic acid forming bacteria
word describing milk that has had half of it's water content removed
upgrading
???
word describing milk that has been heated to 72 degrees Celsius for 15 seconds
group of letters referring to milk that has been heated to 140 degrees Celsius for 5 seconds
word describing milk that has had almost all of its fat content removed
chemical substance made by the action of certain bacteria on milk
chemical substance originally from calves' stomachs used to make milk clot
unicellular micro-organisms used to make cheese and yoghurt
chemical reagent used to test the bacterial content of milk
first food for mammals that contains sugar, fat, protein, vitamins and minerals
word describing milk that has had half of its fat content removed
process where a waste material is changed into a useful product
liquid substance that separates out from curds when milk is made to clot during cheese-making
solid substance formed when milk is made to clot by the action of rennet during cheese-making
food produced from milk by the action of lactic acid forming bacteria
word describing milk that has had half of it's water content removed
whey
???
word describing milk that has been heated to 72 degrees Celsius for 15 seconds
group of letters referring to milk that has been heated to 140 degrees Celsius for 5 seconds
word describing milk that has had almost all of its fat content removed
chemical substance made by the action of certain bacteria on milk
chemical substance originally from calves' stomachs used to make milk clot
unicellular micro-organisms used to make cheese and yoghurt
chemical reagent used to test the bacterial content of milk
first food for mammals that contains sugar, fat, protein, vitamins and minerals
word describing milk that has had half of its fat content removed
process where a waste material is changed into a useful product
liquid substance that separates out from curds when milk is made to clot during cheese-making
solid substance formed when milk is made to clot by the action of rennet during cheese-making
food produced from milk by the action of lactic acid forming bacteria
word describing milk that has had half of it's water content removed
yoghurt
???
word describing milk that has been heated to 72 degrees Celsius for 15 seconds
group of letters referring to milk that has been heated to 140 degrees Celsius for 5 seconds
word describing milk that has had almost all of its fat content removed
chemical substance made by the action of certain bacteria on milk
chemical substance originally from calves' stomachs used to make milk clot
unicellular micro-organisms used to make cheese and yoghurt
chemical reagent used to test the bacterial content of milk
first food for mammals that contains sugar, fat, protein, vitamins and minerals
word describing milk that has had half of its fat content removed
process where a waste material is changed into a useful product
liquid substance that separates out from curds when milk is made to clot during cheese-making
solid substance formed when milk is made to clot by the action of rennet during cheese-making
food produced from milk by the action of lactic acid forming bacteria
word describing milk that has had half of it's water content removed
Check
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