The MIilk Making Process (fill-in the blanks)

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Fill in the blanks based on a reading about The Milk Making Process

Lucía Alpízar

Costa Rica

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Compléter The MIilk Making Process (fill-in the blanks)Version en ligne Fill in the blanks based on a reading about The Milk Making Process par Lucía Alpízar 1 'permeate' lactose composition Homogenisation vacuum Standards fat pasteurisation bacteria Ultrafiltration powdered consistency 1 . Cows are milked using cups which are attached to the cow's teats . 2 . The process of heats milk to 72°C for no less than 15 seconds to destroy harmful . 3 . stops the cream from separating and rising to the top of the milk . 4 . Consumer preferences regarding milk fat content can influence the of milk products . 5 . The standard for packaged full - milk requires it to contain at least 3 . 2% of fat . 6 . holds back protein and fat globules while allowing water and to pass through . 7 . In milk processing , ultrafiltration separates certain elements from milk to standardize it for . 8 . The term refers to the lactose , vitamins , and minerals that filter through during milk processing . 9 . The Food Australia New Zealand Food Standards Code governs the composition of milk . 10 . The process of evaporation removes water from milk to make milk products .