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Dairy Foods > Dairy Foods > Flashcards

Dairy Foods Flashcards

0
Q

Class 2 classification

A

Uses refer to “soft” products such as cottage cheese, ice cream, and yogurt.

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1
Q

Class 1 classifications

A

Uses generally include products such as whole milk ,skim milk, low fat milk, butter-milk, and flavored milk drinks.

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2
Q

Class 3 classification

A

Uses refer to hard cheese

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3
Q

Class 4 classification

A

Uses refer to butter and dry milk powder

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4
Q

What do fresh fluid milk include?

A

Whole milk, low fat milk, skim milk, flavored milk,skim milk, acidified and cultured buttermilk, acidophilus

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5
Q

What are manufactured milk products?

A

Evaporated milk, evaporated skim milk, sweetened condensed milk

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6
Q

What is powdered milk

A

Includes nonfat powder milk, nonfat powder milk fortified with vitamins A and D contains 2,000 IU of vitamin A and 400 IU of vitamin D per quart when reconstituted according to label directions

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7
Q

What are specialty milks?

A

Multi vitamin
Multi-mineral milks
Lactose-treated milk
Low sodium milk.

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8
Q

What causes bitter milk?

A
  1. Cows eating bitter weeds
  2. Mastitic and stripper cows
  3. Certain types of water
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9
Q

What causes a feed flavor defect?

A

Strong silage before milking
Strong pastures feeds
Poor ventilation
Sudden feed changes

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10
Q

What is flat-watery milk?

A

Milk has been diluted with water

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11
Q

What makes foreign milk

A

Bleach (clorox)

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12
Q

What causes garlic onion milk?

A

Cow eating in a garlic patch or an onion patch

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13
Q

What makes high acid milk?

A

Unclean equipment

Poor cooling

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14
Q

What makes malty milk?

A

Contamination with malty bacteria

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15
Q

What milk turns blue?

A

Oxidized

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16
Q

What does blue cheese look like?

A

White marbled with blue green mold

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17
Q

What does brick cheese?

A

Light yellow to orange

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18
Q

What does Brie cheese look like?

A

White crust and creamy yellow interior?

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19
Q

Mild cheddar

A

White to orange

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20
Q

Sharp cheedar

A

White to orange

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21
Q

Cream

A

White to light cream

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22
Q

Edam/Gouda

A

Creamy yellow with red wax

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23
Q

Monterey Jack

A

White to light cream mild, mellow

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24
Q

Mozzarella

A

Semi-soft, plastic
Mild delicate
Creamy white

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25
Q

Munster

A

Semi-soft, waxy, small mechinal openings, mild to mellow
Yellow, tan, or white surface, creamy inside
Red wax

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26
Q

Parmesan

A

Very hard, granule
Sharp
Light yellow with brown coating

27
Q

Proceessed American cheese

A

No holes soft, mild, sweet

Nearly white to orange

28
Q

Provolone

A

Hard stringy
Bland sharp, smoky, and salty
Light to golden yellow brown

29
Q

Swiss

A

Firm and smooth, medium to large round eyes
Sweet, hazelnut like
Pale yellow

30
Q

Ice cream with milk fat tastes like?

A

Rich mellow milk fat imparts a full creamy flavor. It produces a smooth texture and helps ice cream resist melting.

31
Q

Non milk fat milk

A

Derived solids-when water milk fat

32
Q

What does cooked ice cream taste like?

A

Cooked flavor

33
Q

Ice cream Lacks flavoring

A

Weak vanilla taste

34
Q

Unnatural flavor

A

Sharp and burning sensation on the sides of the tongue

35
Q

Too high flavor

A

Strong, dominant vanilla taste

36
Q

Hugh acid

A

High acid flavor

37
Q

Lacks fine flavor

A

Lacks ideal vanilla ice cream flavor

38
Q

Lacks freshness

A

Slight storage flavor observed during latter part of tasting time

39
Q

Metallic

A

Puckery, off flavor sensation in the cleaning up

40
Q

Old ingredients

A

Aged ingredient flavor persists as an aftertaste

41
Q

Oxidized

A

Metallic flavor

42
Q

Rancid

A

Slight soapy taste

43
Q

Salty

A

Slight salty taste

44
Q

What does blue cheese look like?

A

White marbled with blue green mold

45
Q

What does brick cheese?

A

Light yellow to orange

46
Q

What does Brie cheese look like?

A

White crust and creamy yellow interior?

47
Q

Mild cheddar

A

White to orange

48
Q

Sharp cheedar

A

White to orange

49
Q

Milk scoring

Flat/watery

A

Slight: 9
Definite:8
Pronounced: 7

50
Q

Feed milk

A

Slight:9
Definite: 8
Pronounced: 5

51
Q

Salty milk

A

Slight8
Definite 6
pronounced 4

52
Q

Metallic/oxidized

A

Slight 6
Definite 4
Pronounced 1

53
Q

Garlic, bitter , foreign , malty milk

A

Slight 5
Definite 3
Pronounced 1

54
Q

Rancid

A

Slight 4
Definite 1
pronounced 1

55
Q

Storage

A

A lack of freshness

56
Q 
An example of manufacturing grade use for milk would be 
A. Condensed milk
B. Manufacturing grade does not exist
C. Buttermilk
D.fluid
E.none of the above
A

A. Condensed milk

57
Q 
An example of a class 1 use for milk would be:
A. Cheese
B. Ice cream
C. Cultured products
D.fluid milk
E.cottage cheese
A

D. Fluid milk

58
Q 
Raw milk produced under conditions that do not qualify for a Grade A rating, is marketed as: 
A. Milk for cheese
B. Milk for butter making
C. Milk for powder conversion
D. All of the above 
E. None of the above
A

D. All of the above

59
Q 
The milk marking system is necessary to:
A. Promote milk use 
B.promote dairy products
C. Monitor the milk value and use 
D. Monitor the milk quality 
E. None of the above
A

A.

60
Q

The freezing point of milk

A

31 degrees F

61
Q

What is a cryoscope used for?

A

To determine freezing point of the milk use

62
Q

How much does a gallon of milk weigh?

A

8.6 pounds/gallon

63
Q

Babcock test is used for?

A

Is used to determine milk fat(butterfat)

64
Q

More milk is produced in a _______ mile radius of springfield than anywhere else in the state.

A

75 mile radius

65
Q

High acid

A

Slight 3
definite 1
Pronounced 1

66
Q

No defect

A

10

Dairy Foods (1 decks)

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