Felipe Only- Dairy Products

Question 1

Solid dairy product made by churning fresh or fermented cream or milk to separate the butterfat from buttermilk.

Answer 1

Butter (Booter)

Question 2

Soft, mild-tasting, white cheese with a high-fat content. It is made with unskimmed milk enriched with added cream. In the U.S. it is defined by the Dept. of Agriculture as containing at least 33% milkfat with moisture content of not more than 55% and a pH range of 4.4 to 4.9.

Answer 2

Cream Cheese

Question 3

In Cream Cheese the % of milk fat should be at least ____% with a moisture content of not more than ____%

Answer 3

33% and 55%

Question 4

This dairy product is rich in fats obtained by fermenting a regular cream with certain kinds of lactic acid bacteria. The bacteria culture, which is introduced either deliberately or naturally, sours and thickens the cream. The name of this product stems from the production of lactic acid by bacterial fermentation, which is called “Souring”.

Answer 4

Sour Cream (Yum, where is a potato?)

Question 5

Sour cream is rich in fats obtained by fermenting a regular cream with certain kinds of____ _____ _____.

Answer 5

lactic acid bacteria

Question 6

This dairy product is produced using a culture of Lactobacillus and Streptococcus bacteria. The milk is first heated to 80 degrees C (176 degrees F) to kill unwanted bacteria and to denature the milk proteins so they sit together rather than forming curds. The milk is then cooled to about 45 degrees C. The bacteria culture is then added and temperatures are maintained for 4-7 hours for fermentation.

Answer 6

yogurt

Question 7

This cheese is a food product made from normal cheese and sometimes other unfermented dairy ingredients, plus emulsifiers, salt, food colorings, or whey.

Answer 7

Processed Cheese (like Cheese Whiz)