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Across 2. Solid cluster made by adding enzymes into milk. This becomes the cheese. 3. Happens if milk overheats. 5. Appears when cream is whipped. 6. Milk that's heated just below the boiling point. 7. Milk that is not pasteurized. 9. Process to break down fat into small particles and distribute evenly. 10. A way to kill enzymes and bad bacteria. 12. Technique used to bring one food at the right temperature before mixing with another. 13. Cheese that is made by adding ripening agents.

Down 1. Substance that contains most of the nutrients. 2. Happens if you cook milk at a temperature that's too high. Milk separates into curds and whey. 4. Cheese that has not ripened or aged. 8. Dairy product made by adding harmless bacteria into milk. 11. Bluish liquid made by adding enzymes into milk. This is drained.