AEST Ag Systems - Dairy - Milk Terminology
Study online at https://quizlet.com/_i7uvkw
1. Pasteurization the process of treating a substance with heat to destroy or slow the growth of
pathogens
2. Homogenization mechanical process that prevents cream from rising to the surface of milk
3. Standardization the process of making sure all the milk in a sample has the same fat content
4. rennet an enzyme added to milk to make it solidify into cheese
5. cultures bacteria added to cheese and yogurt to cause fermentation
6. curds the solids formed in the process of making cheese
7. whey the liquids formed during cheese making that are drained off
8. Colostrum a specialized form of milk that delivers essential nutrients and antibodies in a form
that the newborn can digest, higher in nutrients than regular milk
9. BST (Bovine So- - A hormone produced in the pituitary gland of cattle that increases milk produc-
matotropin) tion. Through the method of gene splicing genetic material into E. coli bacteria, the
hormone is produced at relatively low cost. If dairy cows are given a supplementary
dose of BST they will produce more milk.
10. Silage grass or other green fodder compacted and stored in airtight conditions, typically
in a silo, without first being dried, and used as animal feed in the winter. higher in
nutrients than typical forage because partially fermented
11. popcorn small particles of butter that form initially before liquid is drained
12. buttermilk liquids made when butter is churned which are drained off and used to make ice
cream
13. churn the process of making butter
14. mastitis
1/2
Study online at https://quizlet.com/_i7uvkw
1. Pasteurization the process of treating a substance with heat to destroy or slow the growth of
pathogens
2. Homogenization mechanical process that prevents cream from rising to the surface of milk
3. Standardization the process of making sure all the milk in a sample has the same fat content
4. rennet an enzyme added to milk to make it solidify into cheese
5. cultures bacteria added to cheese and yogurt to cause fermentation
6. curds the solids formed in the process of making cheese
7. whey the liquids formed during cheese making that are drained off
8. Colostrum a specialized form of milk that delivers essential nutrients and antibodies in a form
that the newborn can digest, higher in nutrients than regular milk
9. BST (Bovine So- - A hormone produced in the pituitary gland of cattle that increases milk produc-
matotropin) tion. Through the method of gene splicing genetic material into E. coli bacteria, the
hormone is produced at relatively low cost. If dairy cows are given a supplementary
dose of BST they will produce more milk.
10. Silage grass or other green fodder compacted and stored in airtight conditions, typically
in a silo, without first being dried, and used as animal feed in the winter. higher in
nutrients than typical forage because partially fermented
11. popcorn small particles of butter that form initially before liquid is drained
12. buttermilk liquids made when butter is churned which are drained off and used to make ice
cream
13. churn the process of making butter
14. mastitis
1/2
