Student Case

1. Agglomerate: can be defined as forming or getting formed into a mass or cluster. It can also be defined as volcanic rock that consists of rounded and angular fragments gathered together.

2. Casein: the main protein present in milk and (in coagulated form) in cheese. It is used in processed foods and in adhesives, paints, and other industrial products.

3. Coagulate: change to a solid or semisolid state.

4. Curd: a soft, white substance formed when milk sours, used as the basis for cheese.

5. Homogenization: is any of several processes used to make a mixture of two mutually non-soluble liquids the same throughout.

6. Imitation Milk: products are products which are made to resemble in form and are intended to be used as substitutes for milk which have been determined to be nutritionally inferior to the milk or milk products they are intended to imitate.

7. Milk solid-not-fat: the constituents of milk other than butterfat and water.

8. Pasteurization: is a process of heating a food, which is usually a liquid, to a specific temperature for a predefined length of time and then immediately cooling it after it is removed from the heat.

9. Ultrahigh-temperature Milk: is the sterilization of food by heating it for an extremely short period, around 1-2 seconds, at a temperature exceeding 135oC (275oF), which is the temperature required to kill spores in milk

10. Whey: the watery part of milk that remains after the formation of curds.

11. Air cell: a cavity or receptacle of the body that contains air.

12. Albumen: egg white, or the protein contained in it.

13. Beading: a beaded molding or define as material or a part or a piece consisting of a bead

14. Binding: a strong covering holding the pages of a book together.

15. Candling: (of a poultry breeder) test (an egg) for freshness or fertility by holding it to the light.

16. Chalaza: in a bird's egg, each of two twisted membranous strips joining the yolk to the ends of the shell.

17. Clarify: melt such as butter, in order to separate out the impurities.

18. Coddling: cook such as an egg, in water below the boiling point.

19. Custard: a dessert or sweet sauce made with milk, eggs, and sugar.

20. Emulsifying: make into or become an emulsion.

21. Foaming: a collection of minute bubbles formed on the surface of a liquid by agitation, fermentation Poaching:

22. Weeping: To