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Across 1. occurs if milk overheats and some solids settle on the sides and some fall to the bottom of the plan 3. milk solid clusters 5. a liight mass of bubbles formed in or on the surface of liquid 8. milk that is not pateurized 9. a technique that brings one foodto the right temperature or consistency before mixing it completely with another 11. aged cheese is made by adding ripening agents such as bacteria, mold, yeast, or combination f these to the curds 12. milk heated to just below the boiling point 13. cheese that has not ripened or aged

Down 2. substannces that contain most of the proteins, vitamins, minerals, and lacctose in milk 3. when milk seperates into curd and whey 4. heat treated to kill enzymes and any harmful bacteria 6. processed to make the fat break into small particles and distribute evenly throughout the liquid 7. a dairy product that is made by adding special harmless bacteria to milk 10. a thin bluish liquid derived from milk