Dairy products

What is the name of butter that has dimensions of 4.75, 1.25, 1.25 inches?

Elgin/ butter stick

Where does cheddar cheese originate from?

England

Why is salt added in cottage cheese production?

Enhance flavor; Control microbial growth; Aid in whey drainage; Improve texture and shelf life

What are the two steps in rennet coagulation of milk?

Enzymatic cleavage of K-casein, aggregation and gelation of caseins.

In the US, cultured butter is also known as what?

European-style Butter

Which milk product is concentrated to 2.25 times the solids of normal milk and then sterilized in cans in continuous pressure retorts at 245 °F or 118.3 °C for 15 minutes?

Evaporated milk

Differentiate between evaporated and sweetened condensed milk.

Evaporated milk is made by evaporating water from whole milk under a vacuum. It may be homogenized and/or fortified with vitamin D and then sterilized in cans. By contrast, sweetened condensed milk is canned without sterilization with 18% sucrose acting as a preservative.

What is the source of the milk used in making Roquefort cheese?

Ewe/female sheep

What is the fur-like appearance of surface ripened cheeses caused by?

Excessive mycelia growth of molds

Which long chain sugar polymers produced by specific lactic acid bacteria in fermented dairy products contribute to viscosity, texture and enhance mouthfeel and creaminess?

Exopolysaccharides (EPS)

What are the holes in Swiss cheese called?

Eyes

Roese-Gottlieb, Mojonnier, and Babcock tests are commonly used to determine what constituent of milk?

Fat

What is the name of the process that converts lactose into lactic acid in yogurt production?

Fermentation by lactic acid bacteria (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus).

What is kefir?

Fermented milk (goat, buffalo, or cow) produced using lactic acid bacteria (Streptococcus lactis, Lactobacillus bulgaricus, Leuconostoc cremoris, etc.) and yeasts (Saccharomyces kefir, Candida kefyr, Kluveromyces fragilis, etc.)

What is filmjolk?

Fermented milk produced using "ropy" strains of lactic acid bacteria such as Streptococcus cremoris. Nordic dairy product made from soured milk, similar to yogurt, but is produced using different bacteria and cultured at a lower temperature than yogurt (different taste and texture)

What is the primary function of Leuconostoc cremoris in sour cream production?

Flavor production (diacetyl)

Who is credited with being the first to successfully pasteurize milk?

Franz von Soxhlet in 1886

What is the name for the Fresh Cheese that translates to "White Cheese" in French?

Fromage Blanc

What is the name of Fromage Blanc in which there are live cultures?

Fromage Frais

Name the ice cream-like product containing at least 1.4% egg yolk solids, also known as French ice cream?

Frozen custard