This bingo card has a free space and 24 words: What makes blue cheese unique compared to other cheese categories?, What percentage of milk is water?, Which dairy product contains the HIGHEST percentage of butterfat?, At what temperature must fresh dairy and egg products be held at or below?, What is another name for the stretched cheese category?, Which high butterfat product CANNOT be used to make whipped cream?, How long must medium firm cheeses be aged before being sold?, What acid is produced during the making of cultured dairy products?, What component of milk is used to define and classify dairy products?, Name TWO examples of soft cheeses., What traditional coagulant is added to milk during cheesemaking?, Name TWO examples of stretched cheeses., Name the THREE most common concentrated milk products., Name TWO examples of fresh cheeses., What protein is found in egg whites?, What type of pasteurized products do NOT need refrigeration until opened?, Name TWO examples of hard/grating cheeses., What is the liquid called that is expelled from curds during cheesemaking?, What USDA grades can eggs receive?, What is the minimum butterfat content required for sour cream?, What ingredient is added to processed cheese to keep the fat from separating?, Name the THREE cultured dairy products discussed in the lecture., What part of the egg connects the yolk to the shell? and What process breaks butterfat into tiny droplets so milk cannot separate?.
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