Card 221
Question
What is the first milk of cows, usually discarded?
Answer
Colostrum
Dairy products
Discover Dairy products: 579 flashcards with questions and answers.
- Subject
- Sciences / Chemistry
- Language of creation
- English
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Cards in this set
Card 222
Question
What milk product is 42 % sucrose and 12% lactose?
Answer
Condensed milk
Card 223
Question
Differentiate between evaporated and condensed milks.
Answer
Condensed milk is processed similarly to evaporated milk except it may be homogenized and/or vitamin D fortified; it is not subjected to further heat treatment.
Card 224
Question
What is the term used for Dulce de Leche in France, translating to milk jam?
Answer
Confiture de lait
Card 225
Question
What flavor attribute does milk that has been UHT processed typically have?
Answer
Cooked flavor
Card 226
Question
What is the major reason that copper should not be used in food processing equipment, especially in dairy plants?
Answer
Copper acts as a strong oxidizing agent and promotes oxidative rancidity
Card 227
Question
The high fat content of ice cream helps keep it smooth by decreasing ice crystals. Other ingredients that reduce ice crystals include:
Answer
Corn syrup or protein
Card 228
Question
What cheese has the most moisture?
Answer
Cottage cheese
Card 229
Question
What is direct acid set cottage cheese?
Answer
Cottage cheese made with food grade organic acids rather than bacterial starter cultures
Card 230
Question
Name two unripened cheeses.
Answer
Cottage, cream, ricotta, farmers, Neufchatel, mozzarella, queso blanco, queso fresco, quark
Card 231
Question
How is buttermilk made?
Answer
Cow's milk is inoculated with lactic acid bacteria (usually either Lactobacillus lactis or L. bulgaricus), or buttermilk can refer to the liquid leftover after making butter from cream
Card 232
Question
What is the indicator organism to assess milk pasteurization?
Answer
Coxiella burnetii
Card 233
Question
Clotted Cream is essential to what beverage?
Answer
Cream Tea
Card 234
Question
What is a name of sour cream that is higher in fat content and less sour?
Answer
Crème fraîche
Card 235
Question
Name 2 ways lactose is commonly isolated from whey.
Answer
Crystallization or nanofiltration
Card 236
Question
What is the name of butter made from fermented cream?
Answer
Cultured Butter
Card 237
Question
What starting ingredient is used to make buttermilk?
Answer
Cultured buttermilk: Made by fermenting low-fat or skim milk with lactic acid bacteria.
Traditional buttermilk: The liquid left over after churning butter from cream.
Card 238
Question
What is the clotted protein formed when fresh milk is treated with rennet?
Answer
Curd
Card 239
Question
In cheesemaking, what is the solid protein mass called that is separated from the liquid whey?
Answer
Curd
Card 240
Question
In cheese making, when rennet comes into contact with milk, the milk curdles into 2 components. Name the 2 components.
Answer
Curd and whey
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