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Reduced fat ice cream has how much less fat than regular ice cream?
At least 25%
Name the four major categories of cheese.
Soft-ripened, soft-unripened, semisoft ripened, hard
What happens if whipped cream is whipped too far?
The fat begins to turn into butter
On average how much casein is in sheep’s milk?
4-5%
What is the milk fat % in heavy cream?
At least 36%
In 2003, the National Conference on Interstate Milk Shipments (NCIMS) unveiled a new program which dramatically changed the way Grade A Milk Processing Facilities may be inspected and listed in the IMS list. What was this program?
Voluntary HACCP program
What is the normal pH of milk? a. 6.2-6.4 b. 6.5-6.8 c. 7.0-7.3 d. 7.4-7.6
b. 6.5-6.8
In ice cream what components or additives reduce ice crystal formation?
fat, corn syrup or protein
What is the name of this Italian cheese that contains live maggots?
Casu Marzu
What flavor attribute does milk that has been UHT processed typically have?
cooked flavor
How is cultured butter made?
The cream is treated with cultures (like yogurt), allowed to ferment and then churned into butter.
What is the cause of cardboard flavor in milk.?
Oxidation of fat
What minor compound in bovine milk is used as a standard in protein assays?
BSA
The components of cow's milk that do not vary much with the age of the cow, diet, breed, and stage of lactation are which of the following? A) water and protein B) minerals and carbohydrate C) lipids and carotenoids
A) water and protein
The principle lipid component in milk is the class called which of the following: A) steroids B) phospholipids C) triacylglycerides
C) triacylglycerides
How much water is typically in butter?
0.2
Which is the enzyme that is tested to check for the pasteurization of milk?
alkaline phosphatase
What is the name of the controversial hormone given to dairy cows to increase milk production?
Bovine somatotropin or bovine growth hormone
What % fat in bovine milk exists as TAGs? a. 83% b. 88% c. 93% d. 98%
d. 98%
Which protein in milk micellar structure is not affected by Ca+?
K-casein
With regards to dairy products, RBSA stands for?
Recombinant bovine serum albumin
In dairy, what is PMO?
Pasteurized Milk Ordinance
What are the target microorganisms for milk pasteurization?
Mycobacterium tuberculosis and Coxiella brunetti (brucellosis)
What kind of milk is Roquefort cheese made from?
Sheep’s milk
A gritty texture in ice cream is due to what?
Lactose crystallization
What is the name of the holes in swiss cheese?
Eyes
What is the fungus used to ripen Brie?
Penicillium camemberti or geotricum candida
Cooked flavor of milk after thermal processing is because of?
release of sulfur compounds
What is the shelf life of UHT processed milk?
six to nine months
Rank the following animals in average milk fat content: cow, sheep, goat, water buffalo, reindeer, camel.
(low to highest) camel, goat, cow, sheep, water buffao, reindeer
If the freezing point of milk is closer to zero degrees C, what could be the cause?
Adulteration with water
Which protein in milk is not secreted by mammary glands?
Bovine serum albumin
What makes milk white in color?
the casein micelles that scatter light.
One specific class of enzymes is thought to be responsible for the disruption of fat globule membrane in raw milk?
Phospholipases
According to FAO, what is the % of fat in yak's milk?
4-5.9%
In regards to cheese, what is an affineur?
Person who ages cheese
What is the defect in ice cream that is caused by the formation of lactose crystals?
Sandiness
What are the two major whey proteins in milk and what percentage of total milk protein do they make up together?
Beta-lactoglobulin & alpha-lactalbumin, they make up 20% of milk protein
A “Hard Cheese” must contain no more than what percent moisture?
0.39
What temperature is milk heated to in HTST?
72 C
What is the active enzyme in rennet? And what does it do to milk?
chymosin - breaks down the milk protein casein to paracasein which combines with ca to form calcium paracaseinate which separates out
Define the percent overrun in ice cream.
the volume of frozen, finished ice cream in excess of the volume of the liquid mix.
What amino acid is most responsible for off-flavor development in milk?
Methionine
What is the most heat resistant pathogen found in milk?
coxiella burnetii
What milk product did the U.S. Agriculture Department propose as a substitute for meat in school lunches, in 1996?
Yogurt
Which protein is 80% of milk protein?
casein
Name the country of origin: gorgonzola, stilton, camembert, Limburger
Gorgonzola: Italy, Stilton: UK, Camembert: France, Limburger: Belgium
What milk product is 42 % sucrose and 12% lactose?
Condensed milk
Name 2 ways lactose is commonly isolated from whey.
crystallization or nanofiltration
In which dairy products is acetaldehyde a problem or defect?
Yogurt
The standard identity for yogurt in the US requires the presence of what 2 organisms?
Lactobacillus bulgaricus, and streptococcus thermophilius
What major breed of dairy cattle has the highest fat % milk?
Jersey
What milk protein is responsible for iron binding and enhanced iron adsorption into the body?
Lactoferrin
Legally, cheese must be aged for at least how many days if produced using raw milk?
60
What milk protein is not synthesized in mammary glands but enters the milk through passive leakage through bloodstream?
BSA, bovine serum albumin
According for the US standard of identity for butter and margarine, what is the minimum fat %?
0.8
Min fat % according to SOI: Butter, whole milk, cottage cheese, cream cheese
According to the National Yogurt Association, what is the minimum number of active bacteria in final product for it to be called live active culture?
8 log CFU, 10^8 CFU
What is the cause of the stale flavor in milk?
Oxidation
Classify the following dairy components as being found in the retentate or permeate following ultra filtration of milk, casein, whey proteins, micellular salts, residual fat, lactose, soluble salts, and non protein nitrogen.
Permeates:Lactose, non protein nitrogen and soluble salts
Retentate: casein, whey proteins, micellular salts, residual fat
In cheese production, why is rennet added after the pH has been reduced by the starter cultures?
The enzyme activity of rennet is higher in an acid media
What type of bacteria is used to produce the blue veins in blue cheese?
Penicilium roqueforti and pennicillium glaucum
Which cows produce milk with higher fat content: Holsteins or Jerseys?
Jerseys
You are trying to pasteurize milk to reduce the amount of E. coli. If you are treating the milk for 15 seconds what temperature is needed?
149 deg F or 65 deg C
What enzyme causes hydrolytic rancidity in milk?
Lipase
Cheese is formed from milk protein that coagulate at what pH?
4.6
What causes the yellow-green pigment of skim milk and whey?
Riboflavin
In addition to protein, casein micelles contain 6-8%: A) lactose B) calcium phosphate C) lactoglobulin
B) calcium phosphate
How much sucrose and lactose are in condensed milk?
42% sucrose and 12% lactose
Name the compound responsible for the characteristic buttery flavor of fermented dairy foods.
Diacetyl
Rank these cheeses from lowest moisture content to highest moisture content. Neufchatel, Romano, Gruyere, Munster, edam
Neufchatel, Munster, Gruyere, Edam, Romano
What process in yogurt manufacturing shortens the incubation time because the cultures are anaerobic and grow faster?
Deaeration
How does Mozarella get its stringiness?
Stretching or kneading of the curd
The Delvo test is a commonly used rapid method for detection of antibiotic residue in milk. What organism is used in this test?
Bacillus Stearothermophilus
What is the term for butter without milk solids and water?
Clarified butter/ ghee
The most expensive cheese in the world is made from milk from what animal?
Moose
What are the Delvo and Charm tests used for?
Testing for the presence of antibiotics in milk
What is the most predominant component in milk?
water
What is the main sugar found in milk?
Galactose
In cheese production, why is rennet added after pH has been slightly reduced by the starter culture?
the activity of rennets higher in an acid media
Traditionally, Halumi cheese is made with what kind of milk?
Sheep's milk
What is the concentration of casein in human milk compared to cow milk?
Lower concentration
What makes milk white?
Casein micelles that scatter light
10 pound of cheese corresponds to how much whey?
90 pounds of whey
% fat content existing as TAG in dairy?
0.98
The standard of identity for Cheddar cheese allows what to be used as colorant?
Annato
What kinds of food emulsions are butter, mayonnaise, and milk?
butter = water in oil, Mayonnaise = oil in water and milk = oil in water
What is the typical shelf life of pasteurized milk held under refrigeration?
12-16 days
What hydrocolloid is primarily used as a stabilizer in chocolate milk and ice cream?
Carrageenan
List the 6 typical stages for making cheese.
Acidification
Coagulation
Curd cutting
Add salt
Molding/forming
aging
What is the first degree breed of dairy cattle in the US?
Holstein
What happens when a natural cheese is heated to a high temperature?
stringiness, toughness, and separation of fat
What is made from fermenting leftover liquid after churning butter?
Buttermilk
By volume, what is the most consumed dairy product around the world?
milk
Milk homogenization slows creaming by changing oil droplets radius.
True
To be classified as whole milk what is the legal percentage of butter fat required?
0.0325
What specific class of enzymes are responsivle for the disruption of fat-soluble membrane in raw milk?
Phospholipases
What is the process that keeps milk fat from floating atop the liquid component of milk?
Homogenization
What bacteria is added to Swiss cheese for eye formation?
Propionibacterium shermanii
Describe three functions of emulsifiers in ice cream.
Form small droplets following homogenization, partially stabilize fat emulsion during aging, partial coalescence of fat during freezing aiding in air entrapment
What is direct acid set cottage cheese?
cottage cheese made with food grade organic acids rather than bacteria starter cultures.
How much fat does skim milk have?
0.5% or less
What are 2 ways milk is dried into powder form?
Spray drying and roller drying
According to Codex Al, min fat % in creams?
0.1
There are many ways to classify cheese. Name 2 classification methods and 3 different categories within each classification.
moisture content – soft to hard
Fresh, whey, and stretched curd – age
Content – double cream, goat, ewe, cow, water buffalo
Soft-ripened and blue vein – soft-ripened, washed rind, and blue
What food product is B-lactoglobulin and alpha-lactalbumin found in?
Milk
Why is lactose-free milk sweeter than regular milk?
Lactose converted to glucose + galactose
Term for %age increase in volume of ice cream after incorporation of air
Overrun
What is the compound responsible for the strong aroma of blue cheeses?
2-heptanone
If freezing point of milk is close to 0°C, what has happened?
It is adulterated with water
What is the difference between gelato and ice cream in terms of sugar and fat content, and overrun?
Gelato is higher in sugar, lower in overrun and fat
What is kefir?
milk fermentation product from yeast and lactic acid bacteria (saccharomyces kefir)
Name the 2 principle whey proteins.
Beta-lactoglobulin, alpha-lactalbumin
Give two reasons why deaeration of cream is required to produce high quality butter.
To remove undesirable taste and flavor compounds, to prevent growth of aerobic bacteria, fat oxidation
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