Card 301
Question
What process is used to separate the lipid and solid content to achieve a uniform fat concentration in milk?
Answer
Homogenization
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 302
Question
What process involves forcing milk through a small orifice at high pressure to break down fat globules, preventing cream separation?
Answer
Homogenization
Card 303
Question
What process prevents cream separation in milk?
Answer
Homogenization.
Card 304
Question
What milk is Koumis made of?
Answer
Horse or mare's milk
Card 305
Question
Cooked flavor develops in milk when what compound is released by heat?
Answer
Hydrogen sulfide
Card 306
Question
Under what major enzyme classification does the enzyme chymosin (used in the manufacture of rennet coagulated cheeses) fall?
Answer
Hydrolase/protease; chymosin is an acid protease like pepsin, it breaks peptide bonds through hydrolysis reaction
Card 307
Question
Name the flavor defect due to free butyric acid from the partial hydrolysis of butterfat brought about by the enzymatic activity of lipase or by certain bacterial enzymes.
Answer
Hydrolytic rancidity
Card 308
Question
What is the underlying principle to the test for proper pasteurization of milk?
Answer
Inactivation of alkaline phosphatase (phosphatase is not acceptable)
Card 309
Question
Kulfi is a delicious, milk-based, frozen dessert. What country is Kulfi native to?
Answer
India
Card 310
Question
Why is goat's milk more pungent than cow's milk?
Answer
It contains more short chain fatty acids that cow's milk.
Card 311
Question
If freezing point of milk is close to 0°C, what has happened?
Answer
It is adulterated with water
Card 312
Question
How did cheese-makers overcome the kosher problem of rennet?
Answer
Its produced from a microbiological source as chymosin
Card 313
Question
What is the breed of dairy cow that produces milk containing the highest percentage of milk fat and milk protein?
Answer
Jersey
Card 314
Question
Which cows produce milk with higher fat content: Holsteins or Jerseys?
Answer
Jerseys.
Card 315
Question
Which protein in milk micellar structure is not affected by Ca+?
Answer
K-casein
Card 316
Question
What is the most hydrophilic protein in casein micelle?
Answer
K-casein
Card 317
Question
What caesin type reacts with the rennet?
Answer
Kappa caesin
Card 318
Question
This cultured dairy product is very popular in the Middle East, Eastern Europe, and Central Asia and accounts for as much as 70% of all cultured dairy products consumed worldwide.
Answer
Kefir
Card 319
Question
Name a fermented milk containing alcohol.
Answer
Kefir
Card 320
Question
Give two examples of yeast-lactic fermented milk products.
Answer
Kefir and Koumis
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