Dairy Products---tan

Question 1

What is the percentage of water in the milk?

Answer 1

87.3%

Question 2

On average, cows milk has

A. 4.9% lactose
B. 87.3% water
C. 3.4% protein
D. Less than 10% of the fat found in marine mammal milk

Answer 2

A,B,C,D

Question 3

True/False

The isoelectric point is the pH at which proteins will have no net charge, and will therefore repel each other.

Answer 3

False

Question 4

True/False

Heavy cream can be churned to produce butter, which is over 80% fat.

Answer 4

True

Question 5

True/False
Idaho ranks among the top five states for total milk production, and cows in Idaho produce more milk per cow than in California and Wisconsin.

Answer 5

True

Question 6

True/False
Standardization of milk involves separation of heavy cream from skim milk, then blending of these two products to archive the desired fat content.

Answer 6

True

Question 7

Milk is defined as the lacteal secretion, practically free from ___________, obtained by the complete milking of one or more healthy cows, which contains not less than 3.25% of milk fat and not less then ________% of milk-solids-not-fat.

Answer 7

Colostrum, 8-25

Question 8

Beef quality grades are based on maturity and marbling, and the latter is a term used to described ______ fat. (Term used to describe location of fat)

Answer 8

Intramuscular