Glossary

Calcium caseinate is a protein produced from casein in skim and sometimes 1% milk. At neutral or acid pH, casein is relatively insoluble in water, and is easily separated from other milk proteins, sugars and minerals.

Any of a large group of organic compounds occurring in foods and living tissues and including sugars, starch, and cellulose. They contain hydrogen and oxygen in the same ratio as water (2:1) and typically can be broken down to release energy in the animal body.

The main protein present in milk and (in coagulated form) in cheese. It is used in processed foods and in adhesives, paints, and other industrial products.

A food made from the pressed curds of milk, firm and elastic or soft and semi-liquid in texture.

A food in the form of a paste or solid block made from roasted and ground cacao seeds, typically sweetened and eaten as confectionery.

A small round sweet made of chocolate.

Cholesterol is a soft, waxy substance present in all parts of the body including the nervous system, skin, muscles, liver, intestines, and heart. It is both made by the body and obtained from animal products in the diet. Cholesterol is manufactured in the liver for normal body functions including the production of hormones, bile acid, and vitamin D. It is transported in the blood to be used by all parts of the body.
In the blood stream, cholesterol combines with fatty acids to form high-density (HDL) and low-density (LDL) lipoproteins. LDLs are considered the "bad cholesterol," since they can stick together to form plaque deposits on the walls of your blood vessels, leading to atherosclerosis.
One-fourth of the adult population in the U.S. has high blood cholesterol levels. More than half of the adult population has blood cholesterol levels that exceed the desirable range, as specified by the medical community. Elevated cholesterol often begins in childhood. Some children may be at higher risk than others due to a family history of high cholesterol.

A thin layer or covering of something.

Coconut milk powder is manufactured through the spray drying process of raw unsweetened coconut cream and is reconstituted with water for use in recipes that call for coconut milk. Many commercially available coconut milk powders list milk or casein among their ingredients.

A dye, pigment, or other substance that colours something.

Complete proteins are foods that contain all the essential amino acids in levels required by the body and do not require other foods to supply any.

A substance made by removing or reducing the diluting agent; a concentrated form of something.

Condensed milk is cow's milk from which water has been removed. It is most often found in the form of "sweetened condensed milk" ("SCM"), with sugar added, and the terms "condensed milk" and "sweetened condensed milk" are often used interchangeably today. Sweetened condensed milk is a very thick, sweet product, which when canned can last for years without refrigeration if not opened. Condensed milk is used in numerous dessert dishes in many countries.

The principle by which the total value of a physical quantity or parameter (such as energy, mass, linear or angular momentum) remains constant in a system which is not subject to external influence.

A polluting or poisonous substance that makes something impure.

Convenience food, or tertiary processed food, is food that is commercially prepared (often through processing) to optimise ease of consumption. Such food is usually ready to eat without further preparation. It may also be easily portable, have a long shelf life, or offer a combination of such convenient traits. Although restaurant meals meet this definition, the term is seldom applied to them. Convenience foods include ready-to-eat dry products, frozen foods such as TV dinners, shelf-stable foods, prepared mixes such as cake mix, and snack foods.

The practice or skill of preparing food by combining, mixing, and heating ingredients.

The thick white or pale yellow fatty liquid which rises to the top when milk is left to stand and which can be eaten as an accompaniment to desserts or used as a cooking ingredient.

A soft, white substance formed when milk coagulates, used as the basis for cheese.

Modified to suit a particular individual or task.