Ch 7 (dairy)

Question 1

whole milk

Answer 1

88% water, 3.5% milkfat, 8.5% other milk solids

Question 2

Pasteurization significantly affects nutritional value of milk.

Answer 2

False

Question 3

TCS

Answer 3

time and temperature control for safety

Question 4

pasteurization

Answer 4

the process of heating milk to a sufficiently high temperature (161F) for a short amount of time (15 sec) to destroy pathogenic bacteria.

Question 5

ultra-pasteurization

Answer 5

the process of heating milk to very high temperatures (275F) for a very short time (2- 4 sec) to destroy virtually all bacteria.

Question 6

Ultra-high-temperature (UHT) processing

Answer 6

held at 280-300F for 2-6 seconds and then packaged n sterile containers under sterile conditions.

Question 7

Homogenization

Answer 7

fat globules in whole milk reduced in size and permanently dispersed throughout the liquid.

Question 8

Why is most milk homogenized even though it’s not required?

Answer 8

Whiter, uniform appearance, and richer taste.

Question 9

Reduced-fat milk

Answer 9

2% milkfat. Also known as 2% milk or less-fat milk.

Question 10

Low-fat milk

Answer 10

1% milkfat. Also known as little-fat milk.

Question 11

Nonfat milk

Answer 11

0.5% milkfat. Also known as fat-free, no-fat, or skim milk

Question 12

Sweetened condensed milk can be substituted for whole milk.

Answer 12

False

Question 13

Heavy cream is pasteurized and homogenized.

Answer 13

False

Question 14

Cultured dairy products include

Answer 14

yogurt, sour cream, & buttermilk.

Question 15

butter

Answer 15

a fatty substance produced by agitating or churning cream. At least 80% milkfat, 16% water, and 2-4% milk solids.

Question 16

lactose

Answer 16

a disaccharide that occurs naturally in mammalian milk; milk sugar

Question 17

whole butter

Answer 17

butter that is not clarified, whipped, or reduced-fat

Question 18

rancidity

Answer 18

the decomposition of fats by exposure of oxygen, resulting in off-flavors and destruction of nutritive components.

Question 19

margarine

Answer 19

not a dairy product. made from animal or vegetable fats or a combination of such fats.

Question 20

green cheese

Answer 20

cheese processed by cutting, kneading, and cooking.

Question 21

fresh or unripened cheese

Answer 21

uncooked and unripened cheese. Highly perishable. Include mozzarella, mascarpone, and feta.

Question 22

soft cheeses

Answer 22

characterized by thin skins and creamy centers. Ripen quickly and are at peak for only a few days, sometimes less. Moisture content 50-75%. Include brie, taleggio, and boursin.

Question 23

semisoft cheeses

Answer 23

mild & buttery with smooth, sliceable textures. AKA monastery or Trappist cheese. Includes gorgonzola, gouda, and stilton.

Question 24

firm cheeses

Answer 24

not hard or brittle. some are close-textured and flaky. some are dense and holey. Include cheddar, american cheddar, and colby.

Question 25

hard cheeses

Answer 25

carefully aged for extended periods and have moisture content of about 30%. Include asiago, pecorino romano, and parmigiano-reggiano (parmesan). Good for grating.

Question 26

goat’s-milk cheeses

Answer 26

sharp, tangy flavor. Range in texture from very soft to very hard, depending on age. Include Chevre.