milk and milk products

Question 1

match

1. water soluble vitamins
2. fat globules
3. lactose
4. milk proteins

a. true solution (smaller particle, homogenous)
b. colloidal dispersion

Answer 1

1. b
2. b
3. a
4. b

Question 2

casein affected by

Answer 2

acid, salts, polyphenolic compounds, enzymes

Question 3

which bacterial cultures help in the clotting of curd to create cheese?

Answer 3

Lactococcus lactis & Streptococcus cremoris

Question 4

true or false: lactose increases in aged cheeses

Answer 4

false, uses lactose to create lactic acid