Pasteurization: The process of heating milk to a specific temperature for a set period to kill harmful bacteria without significantly affecting its taste or nutritional value.

Homogenization: A process where milk is forced through small openings under high pressure to break up fat globules, preventing cream from rising to the top.

Lactose: A type of sugar found in milk and dairy products.

Casein: The main protein in milk, responsible for its white color and providing essential amino acids.

Whey: The liquid part of milk that separates from the curd during the cheese-making process; it contains proteins, lactose, vitamins, and minerals.

Curds: Solid particles that form in milk when it is coagulated, commonly used in cheese production.

Butterfat: The fat content found in milk and dairy products, which gives them flavor and texture.

Skim Milk: Milk from which most or all of the fat has been removed, typically through centrifugation.

Whole Milk: Milk that contains all of its natural fat content, typically around 3.25% fat.

Cream: The fatty part of milk that rises to the top and is separated from the milk; it is used in various culinary applications.

Yogurt: A fermented dairy product made by adding bacterial cultures to milk, resulting in a thickened, tangy product.

Cultures: Beneficial bacteria added to milk or cream to ferment it into products like yogurt, sour cream, or cheese.

Rennet: An enzyme traditionally sourced from the stomach lining of young cows (or produced synthetically) used in cheese making to coagulate milk.

Curdling: The separation of milk into curds and whey, often intentionally induced in cheese making or unintentionally due to spoilage.

Churning: The process of agitating cream or milk to separate the fat and produce butter.