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Dairy and Egg Identification

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Review over vocab from Ch. 37 Dairy and Egg Identification

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Created Date 01.13.21
Last Updated 01.13.21
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  • The process that permanently & evenly distributes the butterfat in the milk.
  • The main carbohydrate in milk that can cause digestive problems for some people.
  • The rapid mixing of cream that causes lumps of butterfat to emerge & begin to stick together to form larger & larger pieces of butter.
  • The process of heating milk to 280 degrees F (138 degrees C) for 2 to 6 seconds, & then it is sealed in sterilized containers.
  • The trays that eggs are packed in for foodservice. Each tray holds 30 eggs.
  • Thickening agent.
  • The watery portion of the milk that contains the whey proteins.
  • Removal of water to make a liquid less dilute.