Dairy Product Production Vocab

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Last updated 11:06 PM on 9/27/26
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4 Terms

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<p><strong>Pasteurization</strong></p>

Pasteurization

Heating milk to a specific temperature for a set time to destroy harmful microorganisms, followed by rapid cooling.

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<p><strong>Coagulation</strong></p>

Coagulation

The process in which milk proteins, particularly casein, separate from the liquid portion of milk to form curds. This occurs when acid or rennet is added to heated milk.

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<p><strong>Rennet</strong></p>

Rennet

a substance containing enzymes that causes milk proteins (casein) to coagulate, helping separate the milk into solid curds and liquid whey.

4
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<p><strong>Curds &amp; Whey</strong></p>

Curds & Whey

Curds are the solid portion formed when milk coagulates while the residual liquid is called Whey.