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Cheese Oh Cheese Please!

Teacher: Felder
Across
Water-hating
Cheese that is low in moister and is very dense
Longer form of lactose that mixes with glucose
Cheese utilizes both acid and enzyme to induce curdling.
Protein that helps make ice cream.. creamy
Low pH and denatures proteins
Convert lactic acid to proprionoic and acetic acid, CO2 gas for holes in cheeses
Cheese that allows microbes to grow in dry oxygenated conditions.
Processed cheese product that pours from a jar
Main ingredients for a smelly cheese
Milk is primary made up of
This cheese is curds and whey
Stinking cheese
3rd and Final Step of Cheese Process
Is a major cheese and milk protein
Binds to Casein and is a nutrient
Droplets of oil cased in protein
Down
Water-loving
Enzyme that binds proteins and cleaves casein into smaller pieces
Cheese that uses increased temperatures and acid to curdle milk,
Enzyme utilized to digest lactose
Multi-cell fungi!
Proteins that unravel and start to curdle
Fat, fat goblets, McFattertons
Consisting of lactose, slightly acidic water and bundles of proteins
Semisolid network of protein and milk fat trapped by protein
Charged phospholipids
Used to Season curds and bring out flavor
Cheese that doesn't use an enzyme or heat
Casein and Whey are
Heat-acid precipitated cheese, e.g. lab cheese
Lacteal secretion obtained from mammals, including goats, cows, etc.
Separation of milkfat and protein from whey
Cheese that really isn't cheese
Single cell prokaryotes
Single cell Fungi!
Milk Sugar
Yeast, bacteria, and mold
5-10 times milk concentrate, very durable and long storage period
Girl scared away from spiders for curds and whey