CHAPTER 6: MILK AND MILK COOKERY

Question 1

any secretion of mammary glands

Answer 1

milk

Question 2

proteins in milk

Answer 2

• principally casein, followed by lactalbumin and lactoglobulin

Question 3

carbohydrate in milk

Answer 3

lactose

Question 4

pigments

Answer 4

fat soluble carotene and water soluble riboflavin

Question 5

untreated milk

Answer 5

raw milk

Question 6

nothing removed, may be: pasteurized, sterilized, homogenized

Answer 6

whole milk

Question 7

free from pathogenic bacteria

Answer 7

pasteurized

Question 8

uht treatment that kills both pathogenic and non-pathogenic microorganisms

Answer 8

sterilized

Question 9

milk is treated mechanically or under high pressure to reduce size of fat globules

Answer 9

homogenized

Question 10

fat is partly or completely removed

Answer 10

skimmed

Question 11

composition has been altered to contain 3% fat and 9% solids by mixing high and low fat milks

Answer 11

toned

Question 12

50-60% of water is removed

Answer 12

evaporated

Question 13

40% sugar and evaporated milk

Answer 13

condensed milk

Question 14

obtained by allowing selected bacteria to grow and produce lactic acid in the milk

Answer 14

fermented milk

Question 15

how to reduce scum formation?

Answer 15

cover the pan

Question 16

____ are precipitated protein aggregates

Answer 16

curds

Question 17

t/f: a more stiff and permanent foam is attained with lower fat

Answer 17

false, it is attained with higher fat

Question 18

t/f: evaporated milk whips better than whole milk

Answer 18

true

Question 19

milk foams can be made more stable by adding _____

Answer 19

gelatin

Question 20

curd of milk, basically a gel of casein

Answer 20

cheese

Question 21

cheese that has a high moisture content from 55-80%

Answer 21

soft cheese

Question 22

cheese that has 13 -34% moisture content

Answer 22

hard cheese

Question 23

has 34-55% moisture content

Answer 23

semi-soft cheese

Question 24

4% fat from skimmed cow’s milk

Answer 24

cottage cheese

Question 25

33% fat from cream of cow’s milk

Answer 25

cream cheese

Question 26

holes in swiss are due to?

Answer 26

gas formed by bacteria as cheese ripens

Question 27

made from natural cheese and added emulsifier, 1% moisture

Answer 27

processed cheese

Question 28

t/f: the more ripened the cheese, the lower the temperature requires blending

Answer 28

false, higher temperature

Question 29

the fat of the milk that has risen on the surface, separated by gravity or centrifugal force

Answer 29

cream

Question 30

type of cream: 10-12% fat, used in cereals

Answer 30

half and half

Question 31

type of cream: 18% fat, used in coffee

Answer 31

light cream

Question 32

type of cream: 30-36% fat, used as whipped cream

Answer 32

medium cream

Question 33

type of cream: 36-40%, used as salad dressing

Answer 33

heavy cream

Question 34

type of cream: 80% fat, used in making butter and spreads

Answer 34

plastic cream

Question 35

type of cream: 18% milk fat, pasteurized, acid flavor obtained through growth of a pure or mixed culture of lactic acid bacteria

Answer 35

sour cream

Question 36

the liquid that separates from milk curd, as in cheese making

Answer 36

whey

Question 37

cultured buttermilk

Answer 37

yogurt

Question 38

t/f: low fat cheese produces stringy and tough cheese and separates more easily when exposed to high heat

Answer 38

true

Question 39

10-20 % milk fat

Answer 39

ice cream

Question 40

2-7% milk fat

Answer 40

ice milk

Question 41

1-2% milk fat

Answer 41

sherbet

Question 42

ideal ratio of salt to ice for slow freezing

Answer 42

1:8

Question 43

ideal ratio of salt to ice for fast freezing

Answer 43

1:4

Question 44

t/f: salt does not hasten freezing of ice cream

Answer 44

false, it does

Question 45

___ prevent formation of large crystals in ice cream

Answer 45

stabilizers

Question 46

____ improved whipping properties, keeping ice cream stiff and dry

Answer 46

emulsifiers

Question 47

t/f: sugar decreases freezing point so ice cream does not freeze solid hard

Answer 47

true