Milk, Cheese and Yoghurt

Question 1

Secondary processing of milk produces other dairy products. Identify two such products.

Answer 1

Cheese 
Yoghurt 
Cream 
Ice cream 
Butter

Question 2

Name two types of milk from which cheese is made.

Answer 2

Cows 
Goat
Soya
Ewes/Sheep
Buffalo

Question 3

State two nutrients found in cheese.

Answer 3

Protein
Fat
Calcium
Sodium
Vitamin A, D and B12

Question 4

How can cheese be used in a variety of dishes?

Answer 4

To add texture
Can be used in savoury and sweet dishes
Adds flavour to dishes
Adds colour

Question 5

Identify a fresh cheese

Answer 5

Mozzarella
Cottage
Cream cheese
Ricotta

Question 6

Identify a soft cheese

Answer 6

Brie
Camembert
Feta

Question 7

Name a blue cheese

Answer 7

Stilton
Gorgonzola
Dolcelatte
Roquefort

Question 8

Name a hard cheese

Answer 8

Parmesan
Pecorino
Manchego
Cheddar

Question 9

Identify two secondary processing methods that are done to milk to turn it into cheese

Answer 9

Heating milk 
Adding cultures 
Adding rennet 
Cutting 
Draining 
Salting

Question 10

What does the term ‘coagulation’ mean?

Answer 10

Irreversible change in proteins from a liquid state into a solid state.

Question 11

State one change to make a milkshake suitable for someone who is lactose intolerant

Answer 11

Use soya/goats/kosher or other named alternative that doesn’t contain sugar (lactose)
Replace dairy product with lacto free product

Question 12

What kind of milk is this:
Milk that is heated to a temperature of at least 135⁰C for one second. It can be stored, unopened at room temperature for months.

Answer 12

UHT

Question 13

What kind of milk is this:
Milk that is produced by evaporating all the water off. This milk is concentrated by spraying it into a chamber of hot air which causes the milk to lose its water and milk drops to the floor in a fine powder. This fine powder is then reconstituted with water when needed.

Answer 13

Dried Milk Powder

Question 14

What kind of milk is this:
Milk that is treated to a temperature of around 50⁰C, homogenised, then poured into glass bottles with an airtight seal. The bottles then travel through a steam chamber where they are heated to a temperature of 110 - 130⁰C for 10-30 minutes.

Answer 14

Sterilised

Question 15

What type of milk is this:
50% of the water is evaporated from the milk which is then homogenised and poured into cans. The cans are then heated for 10 minutes to a high temperature. This gives the milk a caramel flavour and richer colour.

Answer 15

Evaporated

Question 16

What type of milk is this:
The milk is heated to a temperature of 100- 115⁰C for 2 minutes, homogenised and sweetened with sugar. It is then evaporated to a temperature of 55-50⁰C, cooled rapidly and canned. It is often used to make toffee and caramel.

Answer 16

Condensed

Question 17

What type of milk is this:
The raw milk is heated to 75⁰C for 25 seconds and rapidly cooled to 5⁰C. The milk is often then homogenised. This milk has a short shelf life.

Answer 17

Pasteurised

Question 18

Why is milk pasteurised?

Answer 18

To kill harmful bacteria

Increase shelf life

Question 19

Which milk has a fat content of 3.9%?

Answer 19

Whole milk

Question 20

Which milk has a fat content of 1%?

Answer 20

1% milk

Question 21

Which milk has a fat content of 1.7%?

Answer 21

semi skimmed

Question 22

Which milk has a fat content of 0-0.5%?

Answer 22

skimmed

Question 23

How can you use yoghurts in savoury dishes?

Answer 23

As a dip
In curry sauces
In marinades 
Healthier salad dressings 
Stir into soups or sauces
Substitute cream in sauces

Question 24

What is pasteurisation?

Answer 24

where milk is heated to 75 degrees for 25 seconds and then rapidly cooled to 5 degrees.

Question 25

What is homogenisation?

Answer 25

Breaks up the fat globules so they are evenly distributed, creating an emulsion.

Question 26

What is UHT milk?

Answer 26

Milk that is heated to 135 degrees for 1 second. It’s often called long life milk.

Question 27

What is the nutritional value of milk?

Answer 27

High biological proteins and calcium. Doesn’t contain dietary fibre.

Question 28

How should cheese be stored?

Answer 28

In a fridge at 5 degrees and must be covered. It has a better flavour if removed from the fridge 30 minutes before consumption.

Question 29

Nutrients found in cheese.

Answer 29

HBV protein, Calcium and fat. Many cheeses are 1/3 saturated fat. No dietary fibre.