milk and milk products

Question 1

Heating to sufficient temperature below 100°C and time combination to destroy pathogenic bacteria. Also destroys enzymes for increasing shelf life

Answer 1

Pasteurization

Question 2

Heating to very high temperatures to destroy both pathogens and spoilage microorganisms that can proliferate under ordinary stage conditions

Answer 2

Ultra-pasteurization / sterilization

Question 3

Heating at very high temperatures and packaging in sterile packaging while inside sterile chambers

Answer 3

Ultra High Temperature Processing (UHT)

Question 3

Addition of certain nutrients like vitamin A and vitamin D to milk as a means of improving the nutritional value

Answer 3

Fortification

Question 3

Permanently disperse fat globules of milk to prevent separation upon standing

Answer 3

Homogenization

Question 4

Centrifuge operation to separate the milkfat/butterfat to produce low fat or reduced fat milk

Answer 4

Milkfat removal

Question 5

Removal of half of the water content

Answer 5

Evaporation

Question 6

Removal of practically all the water content to produce a dry powder

Answer 6

Drying

Question 7

Is a milk whose composition has not been altered from the time it was collected from the milk animal. It may be raw, pasteurized or or sterilized

Answer 7

Whole Milk

Question 8

Is fresh whole milk that has not undergone any heat treatment. Availability is generally limited to families who own milking animals such as carabaos, goats, or dairy cattle.

Answer 8

Raw Milk

Question 9

Is fresh whole milk which has been heated to temperatures high enough to kill pathogenic microorganisms to prolong its storage life; but not high enough to significantly alter the organoleptic qualities of the milk.

Answer 9

Pasteurized milk

Question 10

Is whole milk that has undergone heating at temperatures much higher than the 100°C (212°F) for a few seconds.

Answer 10

Sterilized whole milk

Question 11

This is 100% natural milk processed by rapid heating to a temperature range of 135°C - 150°C in continuous flow and held at that temperature for several seconds to ensure commercial sterility.

Answer 11

Ultra high temperature (UHT) milk

Question 12

Non fat milk in liquid form has most of the fat removed thus reducing the fat content to about less than one percent of the whole milk. (Fortified with vitamins A and D)

Answer 12

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Question 13

Concentrated milks

Answer 13

Evaporated whole milk
Recombined evaporated milk
Sweetened condense milk
Evaporated filled milk
Dried whole milk
Dried skim milk
Chocolate milk

Question 14

Bacteria supplemented milk

Answer 14

Acidophilus milk
Kefir
Koumiss
Cultured Buttermilk
Cultured sour milk

Question 15

Is whole milk from which 50 to 60 percent of the water has been removed. This differentiated from recombined evaporated and evaporated filled milk

Answer 15

Evaporated whole milk

Question 16

Similar to evaporated milk
- made from imported dried skim milk and butterfat

Answer 16

Recombined evaporated milk

Question 17

Similar to recombined evaporated milk with the butterfat substituted by coconut, corn oil, or other vegetable oils.

(more popular milk form because of their lower cost)

Answer 17

Evaporated filled milk

Question 18

Pasteurized milk that is concentrated by evaporation with added sugar.

(sugar concentration 63 percent in the final product)

Answer 18

Sweetened condense milk

Question 19

Also called powdered whole milk, whole milk dehydrated to about 97% solids by vacuum concentration and subsequently spraying the milk into a chamber of heated air (SPRAY PROCESS) or on the surface of heated metal cylinders (ROLLER PROCESS)

Answer 19

Dried whole milk

Question 20

Pasteurized, vacuum-concentrated and spray-dried skim milk is better known as non-fat milk solids or NFMS. Entails the removal of fat and water from milk but its lactose, milk protein, and mineral content remains in the same relative proportions as that of fresh milk.

Answer 20

Dried skim milk or Non fat milk

Question 21

Is whole milk to which sugar and chocolate have been added. If cocoa is used, the milk is called chocolate flavored.

Answer 21

Chocolate milk

Question 22

Toning is a process of altering the composition of natural milk to contain 3 percent fat and 9 percent non-fat solid or other standard preferred proportions

example - Carabao milk
- Introduce by DTRI

Answer 22

Toned Milk

Question 23

Is made by adding concentrated cells of Lactobacillus acidophilus to cold, freshly pasteurized milk to yield about 1 billion cells per 8 oz. of milk.

Answer 23

Acidophilus milk

Question 24

Is a fermented milk product originated from Russia, just like Yakult it is a probiotic drink.

Answer 24

Kefir

Question 25

Is traditionally made from mare’s milk but similar products are made from whole or skimmed cow’s milk.

Answer 25

Koumiss

Question 25

Is the sour product obtained by treating pasteurized skim or part skim milk with suitable culture of lactic acid bacteria

Answer 25

Cultured Buttermilk

Question 26

Is a fermented milk product with the starter culture similar to that of cultured buttermilk.
The inoculation and fermentation by Streptococcus lactis is similar to cultured buttermilk but the fermentation is stopped at an acidity of 0.6% lactic acid

Answer 26

Cultured sour milk

Question 27

Is a portion of milk that contain most of its fat so it goes to the upper layer. It can be separated from unhomogenized whole milk by allowing it naturally separate into two layers or by the use of centrifuge.

Answer 27

Cream

Question 28

Is manufactured using spray drying to attain moisture content of less than 2%

Answer 28

Dried cream

Question 29

Is the liquid left after the cream has been chilled and churned to produce butter. It contains a little to no butterfat

Answer 29

Buttermilk

Question 30

Is a major protein of milk, produced by-product of cheese and casein manufacture

Answer 30

Whey

Question 31

In powder form can be used to make fruit flavored whey drinks

Answer 31

Dried whey

Question 32

When casein, the principal milk protein, is coagulated with an enzyme and acid, a curd is formed. The curd with or without further treatment of by heat, pressure, salt and ripening is called

Answer 32

Cheese