Dairy products

What are the three bacteria used in the production of Swiss cheese?

Streptococcus thermophilus, Lactobacillus helveticus, and Propionibacterium freudenreichii shermanii

Provide five key concepts in the definition of milk.

The lacteal secretion, practically free of colostrum, from the milking of one or more healthy cows, with not less than 8.25% solids-non-fat, and not less than 3.25% milk fat

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

Name the three quality grades of butter.

US Grade AA, US Grade A, US Grade B

Name four types of cheeses that are ripened by mold.

White mold: Camembert, Brie, Coulommiers, Chaource, Neufchâtel Blue mold: Roquefort, Gorgonzola, Stilton, Blue cheese (generic), Danish Blue, Fourme d'Ambert, Cabrales Both blue and white: Cambozola

Discuss the chemistry of yogurt fermentation, including starter cultures and acid-induced gel formation.

Yogurt fermentation uses Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus, which convert lactose into lactic acid. Acidification lowers pH toward the isoelectric point of casein, causing protein aggregation and gel formation, producing yogurt’s texture and flavor.

Name the 6 gradations of Gouda.

Young (4 weeks), Young Matured (8–10 weeks), Matured (16–18 weeks), Extra Matured (7–8 months), Old (10–12 months), Very Old (over 12 months)

Which of the following acts as a buffer in milk: A.citrates, B.Lactose, or C. NaCl?

A. citrates

Which of the following types of non-fat dried milk (NDM) powders has the highest solubility in pure water: A.Instant NDM, B.roller-dried NDM, C.high-heat NDM, or D.regular NDM?

A. Instant NDM

Which of the following cheeses has the highest % of calcium: A.Parmesan, B.Swiss, C.Cheddar, or D.Limburger?

A. Parmesan

Which of the following is an example of a wash rind cheese? a) Limburger b) Brie c) Roquefort d) Munster

a) Limburger

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

Milk metering systems may be affected by: a) Flow rate b) Back pressure c) Temperature d) All of the above

All of the above

Which of the following is the isoelectric point of casein:A.5.2, B.4.6, C.4.8, or D.5.6?

B. 4.6

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 addition to protein, casein micelles contain 6-8%: A) lactose B) calcium phosphate C) lactoglobulin

B) calcium phosphate

Buffalo milk is what % of fat: A.20%, B.5%, C.8%, or D.who drinks buffalo milk?

C. 8% fat

What enzyme is used as the measure of adequate pasteurization of milk product: A.peroxidase, B.protease, C.alkaline phosphatase, or D.catalase?

C. alkaline phosphatase

Which of the following foods does not have a standard of identity? a) Cheddar cheese b) Mayonnaise c) Frozen yogurt d) Ketchup

c) Frozen yogurt

Which cows produce the most milk? A) Jerseys B) Guernseys C) Holsteins

C) Holsteins.