1. Milk is a nourishing food that contains acidanimalsbacteriacalvesclotcurdsengineeredevaporatedflavourfungiorganismsoxygenpasteurizedpreservingproteinsrennetresazurinsemi-skimmedskimmedsugarUHTupgradedwhey, fats, acidanimalsbacteriacalvesclotcurdsengineeredevaporatedflavourfungiorganismsoxygenpasteurizedpreservingproteinsrennetresazurinsemi-skimmedskimmedsugarUHTupgradedwhey, vitamins and minerals.

2. Milk that has been treated to remove nearly all of its fat is described as acidanimalsbacteriacalvesclotcurdsengineeredevaporatedflavourfungiorganismsoxygenpasteurizedpreservingproteinsrennetresazurinsemi-skimmedskimmedsugarUHTupgradedwhey. Milk that has had about half of its fat removed is described as acidanimalsbacteriacalvesclotcurdsengineeredevaporatedflavourfungiorganismsoxygenpasteurizedpreservingproteinsrennetresazurinsemi-skimmedskimmedsugarUHTupgradedwhey. Milk that has been heated to remove much of its water, and preserve it, is described as acidanimalsbacteriacalvesclotcurdsengineeredevaporatedflavourfungiorganismsoxygenpasteurizedpreservingproteinsrennetresazurinsemi-skimmedskimmedsugarUHTupgradedwhey.

3. Milk that has been heated to 720C for 15 seconds to destroy disease-causing microbes is described as acidanimalsbacteriacalvesclotcurdsengineeredevaporatedflavourfungiorganismsoxygenpasteurizedpreservingproteinsrennetresazurinsemi-skimmedskimmedsugarUHTupgradedwhey. Milk that has been heated to a very high temperature (e.g. 1380C) for a few seconds to destroy microbes and bacteria which make milk go sour, is described as acidanimalsbacteriacalvesclotcurdsengineeredevaporatedflavourfungiorganismsoxygenpasteurizedpreservingproteinsrennetresazurinsemi-skimmedskimmedsugarUHTupgradedwhey.

4. The presence of bacteria in milk can be demonstrated by the acidanimalsbacteriacalvesclotcurdsengineeredevaporatedflavourfungiorganismsoxygenpasteurizedpreservingproteinsrennetresazurinsemi-skimmedskimmedsugarUHTupgradedwhey dye test.

5. Yoghurt is produced from pasteurized milk by the action of useful acidanimalsbacteriacalvesclotcurdsengineeredevaporatedflavourfungiorganismsoxygenpasteurizedpreservingproteinsrennetresazurinsemi-skimmedskimmedsugarUHTupgradedwhey. These convert sugar in milk to an acidanimalsbacteriacalvesclotcurdsengineeredevaporatedflavourfungiorganismsoxygenpasteurizedpreservingproteinsrennetresazurinsemi-skimmedskimmedsugarUHTupgradedwhey that thickens the milk. Making yoghurt is a way of acidanimalsbacteriacalvesclotcurdsengineeredevaporatedflavourfungiorganismsoxygenpasteurizedpreservingproteinsrennetresazurinsemi-skimmedskimmedsugarUHTupgradedwhey milk.

6. Cheese is produced from pasteurized milk by the action of acidanimalsbacteriacalvesclotcurdsengineeredevaporatedflavourfungiorganismsoxygenpasteurizedpreservingproteinsrennetresazurinsemi-skimmedskimmedsugarUHTupgradedwhey and useful bacteria.

7. Rennet makes the protein in milk clot as acidanimalsbacteriacalvesclotcurdsengineeredevaporatedflavourfungiorganismsoxygenpasteurizedpreservingproteinsrennetresazurinsemi-skimmedskimmedsugarUHTupgradedwhey. The remaining liquid is called acidanimalsbacteriacalvesclotcurdsengineeredevaporatedflavourfungiorganismsoxygenpasteurizedpreservingproteinsrennetresazurinsemi-skimmedskimmedsugarUHTupgradedwhey. Rennet can be obtained from acidanimalsbacteriacalvesclotcurdsengineeredevaporatedflavourfungiorganismsoxygenpasteurizedpreservingproteinsrennetresazurinsemi-skimmedskimmedsugarUHTupgradedwhey, certain acidanimalsbacteriacalvesclotcurdsengineeredevaporatedflavourfungiorganismsoxygenpasteurizedpreservingproteinsrennetresazurinsemi-skimmedskimmedsugarUHTupgradedwhey and genetically acidanimalsbacteriacalvesclotcurdsengineeredevaporatedflavourfungiorganismsoxygenpasteurizedpreservingproteinsrennetresazurinsemi-skimmedskimmedsugarUHTupgradedwhey yeast cells.

8. Cheese-making bacteria acidanimalsbacteriacalvesclotcurdsengineeredevaporatedflavourfungiorganismsoxygenpasteurizedpreservingproteinsrennetresazurinsemi-skimmedskimmedsugarUHTupgradedwhey the milk protein and affect the acidanimalsbacteriacalvesclotcurdsengineeredevaporatedflavourfungiorganismsoxygenpasteurizedpreservingproteinsrennetresazurinsemi-skimmedskimmedsugarUHTupgradedwhey of the cheese.

9. Whey contains protein and sugar. If whey is poured into a river, the bacteria in the water feed on it and use up the water’s acidanimalsbacteriacalvesclotcurdsengineeredevaporatedflavourfungiorganismsoxygenpasteurizedpreservingproteinsrennetresazurinsemi-skimmedskimmedsugarUHTupgradedwhey supply. This leads to a reduction in numbers and types of other acidanimalsbacteriacalvesclotcurdsengineeredevaporatedflavourfungiorganismsoxygenpasteurizedpreservingproteinsrennetresazurinsemi-skimmedskimmedsugarUHTupgradedwhey.

10. Whey can be used to feed acidanimalsbacteriacalvesclotcurdsengineeredevaporatedflavourfungiorganismsoxygenpasteurizedpreservingproteinsrennetresazurinsemi-skimmedskimmedsugarUHTupgradedwhey or it can be acidanimalsbacteriacalvesclotcurdsengineeredevaporatedflavourfungiorganismsoxygenpasteurizedpreservingproteinsrennetresazurinsemi-skimmedskimmedsugarUHTupgradedwhey to some other useful product.