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Dairy Products

Across
A natural fat contained in milk and dairy
When bones are fragile and brittle from loss of tissue typically from hormone change or deficiency of calcium
Subjected to a process in which far droplets are emulsified and cream does not separate
The inability to digest lactose
Canned milk that has been thickened by evaporation and sweetened
Milk from which no fat has been removed
Down
Resorted to it’s original state by addition of water
Subject to a process of partial sterilization
Made by evaporating milk to dryness
Having added vitamins to increase nutritive value
Form of milk that has had some of the liquid removed by evaporation
When cream has been removed