Quiz 2

Question 1

True/False

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

Answer 1

False

Question 2

True/False

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

Answer 2

True

Question 3

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 3

True

Question 4

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

Answer 4

True

Question 5

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 bit less then__________% mills-solids-not-fats.

Answer 5

Colostrum, 8-25%

Question 6

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

Answer 6

Intramuscular

Question 7

The most abundant protein in milk is _______ and this is the major protein in cheese. Cheese is formed by coagulation of milk protein using acid and the enzyme _______, to form curds. The proteins that do not coagulate during cheese formation are referred to as ______ proteins.

Answer 7

Casein, rennent, whey.

Question 8

_______ (name if specific process) must kill xoxo Ella Burnett England, which is the most heat resistant _______ in milk. A legal time-temperature minimum requirement for this process is _____ degrees Fahrenheit for 15 seconds.

Answer 8

Pasteurization, pathogen, 161

Question 9

the most abundant protein in milk is ______ and this is the major protein in cheese. cheese is formed by coagulation of milk protein using acid and the enzyme_____, to form curds. The proteins that do not coagulate during cheese formation are referred to as ______ proteins.

Answer 9

casien, rennent, whey proteins

Question 10

__________ must kill coxiella burnette, which is the most heat resistant _________ in milk. a legal time- temperature minimum requirement for the process is ____degrees F for 15 seconds.

Answer 10

heat treatment, pathogen, 161

Question 11

during the conversion of muscle to meat, the _____ declines as a result of hydrogen ion accumulation during anaerobic _____ if this occurs too rapidly, while the muscle temperature is relatively high, a condition known as _______ meat may occur.

Answer 11

pH, gylcolosis, pale soft exudative(PSE)

Question 12

bos indicus cattle have elevated levels of the calpin protease inhibitor,________ this decreases protein degradation and also decrease meat tenderness in this species

Answer 12

calpastatin