Dairy products

Give three functionalities of caseinates.

High solubility, low viscosity, clean flavor, emulsification, high fat and water-binding, freeze-thaw stability, calcium and protein fortification

Give the names of two major breeds of dairy cattle.

Holstein, Jersey, Brown Swiss, Shorthorn, Ayrshire, and Guernsey

Explain the process of homogenization and its purpose in milk processing.

Homogenization mechanically breaks down fat globules into smaller sizes, preventing creaming and creating a stable dispersion, improving texture and appearance.

Explain the difference between homogenization and pasteurization in milk processing.

Homogenization mechanically breaks down fat globules to prevent creaming; pasteurization uses heat to destroy pathogens and extend shelf life.

Name the top 3 milk producing countries.

India, US, China

Name the three genera of lactic acid producing bacteria important in fermented dairy products?

Lactococcus, Lactobacillus, and Leuconostoc

Describe lactose intolerance, its biochemical basis, and common mitigation strategies.

Lactose intolerance results from lactase deficiency, preventing lactose hydrolysis into glucose and galactose. Mitigation includes lactose-free products, fermentation, or lactase supplementation.

Name 3 hard cheeses.

Parmigiano-Reggiano, Pecorino Romano, Grana Padano, Comté, Gruyère, Gouda (aged), Manchego (aged), Cheddar (aged), Jarlsberg, and Emmental

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

β-D-galactosidase is added to dairy products for what 3 reasons?

Prevents sandiness in ice cream; makes ice cream more scoopable, and enables people with lactose intolerance to consume dairy

Name four additives that are legal for use in making cheese.

Rennet, annatto, calcium chloride, and starter culture

Name 5 unripened cheeses.

Ricotta, Cottage Cheese, Mozzarella, Cream Cheese, Mascarpone, Feta, and Quark

Rank these cheeses from lowest moisture content to highest moisture content. Neufchatel, Romano, Gruyere, Munster, edam

Romano (Hardest, approx 32%), Edam and Gruyere (approx 40-42%), Munster (approx 45%), and Neufchatel (Softest, approx 50-65%)

Name three mold ripened cheeses.

Roquefort: Penicillium roqueforti (Blue mold) Brie: Penicillium camemberti (White mold) Camembert: Penicillium camemberti (White mold) Gorgonzola: Penicillium roqueforti (Blue mold) Stilton: Penicillium roqueforti (Blue mold) Fourme d'Ambert: Penicillium roqueforti (Blue mold) Cabrales: Penicillium roqueforti (Blue mold) Danablu: : Penicillium roqueforti (Blue mold)

Name the four major categories of cheese.

Soft unripened, soft ripened, semi soft ripened, and hard

What are the highest bacterial counts allowed in grade A pasteurized milk?

SPC = 20,000/ml; coliforms = 10/ml; raw milk = 100,000 cfu/ml

What is the percent fat in the following ice creams: Standard, Premium, Superpremium?

Standard ~10, Premium ~15, Superpremium ~18

Discuss the role of starter cultures in fermented dairy products.

Starter cultures initiate controlled fermentation by converting lactose to lactic acid, lowering pH, improving safety, texture, and flavor. They also influence aroma compound formation and may contribute probiotic benefits depending on the strains used.

What are the three usual flavors in Neapolitan ice cream, also known as Harlequin ice cream?

Strawberry, chocolate, and vanilla

What are two main lactic acid bacteria used in making commercial yogurt and are usually added at what ratio?

Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus in a 1:1 ratio