Dairy

Question 1

Milk is the lacteal secretion practically free from colostrum, obtained by the complete milking of one or more healthy cows. Milk that is in the final package form for beverage use shall have been pasteurized or ultrapasteurized, and shall contain not less than ______ milk solids not fat and no less than _____ milk fat.

Milk may have been adjusted by separating part of the milk fat therefrom, or by adding cream, concentrated milk, dry whole milk, skim milk, concentrated skim milk or nonfat dry milk. May be homogenized.

Answer 1

8.25%
3.25%

Question 2

___ and ____ can be called milk now

Answer 2

oat and soy

Question 3

Cholesterol
- Average ____ mg in a cup of whole milk,
- ____ mg in 2% milk,
- ___ mg in nonfat milk

Answer 3

33 mg
18 mg
4 mg

Question 4

Vitamins in milk include

Answer 4

– Vitamin A and D, Riboflavin

– Tryptophan is amino acid important in niacin formation
(Vitamin B)

Question 5

Minerals in milk

Answer 5

– Major is Calcium

– Others include Phosphorus, Potassium, Magnesium,
Sodium, Chloride, and Sulfur

Question 6

why is milk packaged in cardboard or opaque plastic containers?

Answer 6

riboflavin can deteriorate quickly

Question 7

why are vitamins D and A added to milk

Answer 7

Vit D isnt in many foods
Vit A is usually lost in heating process

Helps with absorption of calcium

Question 8

Class I is used for __________________

Answer 8

fluid milk products such as drinking milk or
eggnog

Question 9

Class II goes into _______________

Answer 9

“soft” manufactured products such as
cottage cheese or yogurt

Question 10

Class III is used for making __________

Answer 10

hard cheeses such as cream
cheese

Question 11

Class IV is used to ___________

Answer 11

make butter and dry products such as evaporated or condensed milks, butter, or dried milk

Question 12

milk is graded according to its _______

Answer 12

bacterial count
- somatic cell count (SCC)

Question 13

what are the grades of milk?
Is it voluntary ?

Answer 13

Grade A - lowest bacterial count (90% of milk in US)
Grade B

yes

Question 14

Factors necessary to produce quality milk are called ______.
These include _________.

Answer 14

Good Agricultural Practices (GAPs)

• animal health
• milking hygiene
• nutrition (feed and water)
• animal welfare
• environment

Question 15

all raw milk must be processed within ____ of receipt at the plant.
after pasteurization, some harmless bacteria may survive the Heating process, these will cause the milk to ______

Answer 15

72 hrs

go sour

Question 16

what type of pasteurization doesn’t require refrigeration after until it is opened?

how is it pasteurized?

Answer 16

Ultrahigh-temp (UHT) milk

280-302 degrees F for 2-6 seconds

Question 17

raw milk is a good medium for microorganism growth and may cause tuberculosis, undulant fever, scarlet fever, septic sore throat, typhoid fever, gastroenteritis, and diphtheria. Raw milk is an average of ____ fat content

Answer 17

4%

Question 18

types of fluid milk

Answer 18

whole milk
reduced fat
low fat
fat free

Question 19

concentrated and dried dairy products are obtained through partial water removal and dried have even more amount of water removed. Normal fluid milk contains _____ water

Answer 19

88% water

Question 20

benefits of concentrated and dried diary products

Answer 20

increased shelf life
convenience
product flexibility
decreased transportation costs
easier storage
can be used for in home fortification of foods

Question 21

imitation milk definition

Answer 21

Has the appearance, taste, and
function of original milk

Nutritionally inferior with little to
no dairy content

Question 22

cultures milk products are a result from the _____ of ______ or _______ milk by addition of a culture of _______ bacteria

Answer 22

souring
skimmed
partially skimmed
lactic acid

Question 23

examples of cultured milk

Answer 23

buttermilk
yogurt
acidophilus milk
kefir
sour cream

Question 24

yogurt is a semisolid fermented dairy product. Advantages include…?

Answer 24

increase shelf life
improve digestibility
changes flavor

Question 25

Starter cultures in U.S. are mostly a blend of bacteria – Microorganisms are responsible for the development of typical yogurt flavor and texture Once desired product achieved, fermentation is discontinued by either __________

Answer 25

heating or chilling – Chilling preserves “live active cultures”

Question 26

difference between regular yogurt and greek yogurt

Answer 26

greek has less water and 15 g protein normal has 5 g protein

Question 27

kefir is a _______ of _______ it is similar in taste and texture of _______ Kefir grain has both __________ which feed from the milk they are added to Sometimes referred to as the __________ due to its bubbly, fizzy nature

Answer 27

slightly sour brew of fermented milk yogurt bacteria and yeasts “champagne of milk”

Question 28

flavor of milk comes from ____________________ other factors that can contribute include ?

Answer 28

lactose, salt, sulfur compounds, SCFA heat, sun, oxidation, copper equipment, animal feed

Question 29

calcium needed for 19-50 years old ? above 51 ?

Answer 29

1000 mg women - 1200 mg men - 1000 mg

Question 30

what is curdling

Answer 30

coagulation/precipitation of milk proteins

Question 31

curdling is cause by exposure to ?

Answer 31

heat acid polyphonic compounds salts enzymes (rennin)

Question 32

cream milk products vary from ____ to ____ fat content

Answer 32

18% - 36%

Question 33

light or coffee cream has __________ light whipping cream has ____________ heavy whipping cream _________ half and half _______ (why is it not truly a cream)

Answer 33

18-30% 30-36% >36 % 10.5-18% combination of cream and milk

Question 34

Liquid milk products can be made into _____ by whipping air into the liquid * Cream, evaporated milk, reconstituted nonfat dry milk

Answer 34

foam

Question 35

Whipping causes______ to ______ into ________ , which traps bubbles, fat and liquid

Answer 35

Proteins stretch thin layers

Question 36

____ increases the stability of milk foams. how do u add it?

Answer 36

sugar add gradually toward the end (powdered sugar is best)

Question 37

whipping time until peaks are ____, yet _____

Answer 37

stuff and moist there's soft peaks stiff peaks dry peaks

Question 38

refrigerate all fluid milk except

Answer 38

unopened, aseptic packs of UHT pasteurized milk evaporated or condensed canned milk

Question 39

for storing unopened milk products in fridge.... milk? Yogurt? Buttermilk? Sour cream ?

Answer 39

no more than 3 weeks best within 7-14 days within 14 days unopened up to 2 weeks

Question 40

common ways of classifying cheeses

Answer 40

processing method milk source moisture content

Question 41

cheese can be defined by

Answer 41

microbial characteristics appearance mode of packaging place of origin

Question 42

fresh cheese contains moisture content of ________ and are ______

Answer 42

40-80% not aged

Question 43

soft cheese has moisture content of _________ and are prepared by ______

Answer 43

50-75% aging for a short time softer cheeses=shorter aging

Question 44

semi-hard cheese moisture? Aged? Examples?

Answer 44

moisture 30-45% aged 1-6 months asiago, Colby, provolone

Question 45

hard cheese moisture? Aged? Examples?

Answer 45

moisture 35-40% aged 6-36 months cheddar, swiss

Question 46

Extra or very hard cheese moisture? Aged? Examples?

Answer 46

moisture around 30% aged at least 12 months romano, parmesan

Question 47

Cheese Production: Coagulation Once milk is selected, coagulation of the _______ in milk is completed – Method used to coagulate milk defines many characteristics of the resulting cheese

Answer 47

casein protein

Question 48

Two main methods to coagulate:

Answer 48

– Addition of Enzymes – Addition of Acid

Question 49

after coagulation the solid part is _______ and the liquid is _____

Answer 49

curd whey

Question 50

Graded cheeses are evaluated based on:

Answer 50

* Variety * Flavor * Texture * Finish * Color * Appearance

Question 51

exception to cheeses for the grading scale

Answer 51

Colby cheese, in which color is not considered Swiss cheese, which is graded additionally for its salt level and eyes (holes)

Question 52

pleasing flavor smooth compact texture but may have a few openings or curdy appearance uniform color with possible white lines

Answer 52

Grade A

Question 53

may possess somewhat objectionable flavors and colors texture may be loose color may be slightly bleached on the surface

Answer 53

Grade C

Question 54

Fairly pleasing flavor, but may contain undesirable flavors to a limited degree. Texture may have several defects color may posses several undesirable characteristics

Answer 54

Grade B

Question 55

dine highly pleasing cheddar flavor smooth compact texture uniform color

Answer 55

Grade AA

Question 56

cheese is most often used as an ingredient to add

Answer 56

flavor color texture

Question 57

Two most important principles when preparing foods with cheese:

Answer 57

* Keep temperatures low and heating time short * Select the best cheese

Question 58

Chemical composition of a cheese determines its functional properties and dictates how it can be used in food preparation * Some of these functional properties include:

Answer 58

* Shreadability * Meltability * Browning * Stretchability

Question 59

Cheese must be stored properly to prevent deterioration * Most cheeses should be ____________ * Some _________ products can be stored in a cool, preferably dark, cupboard until ready for use

Answer 59

refrigerated processed cheese