Card 101
Question
Please list two method for making cheese.
Answer
1. rennin (renet) enzyme 2. addidng acid or lactate, lowering the pH to achieve pI of casein
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 102
Question
According to FDA SOI, reduced fat milk should have what percentage by weight of milk fats?
Answer
1.5-2%
Card 103
Question
How much cholesterol is found in 100g of whole milk?
Answer
10 mg
Card 104
Question
According to the National Yogurt Association, what is the minimum number of live bacteria in the final yogurt packing for it to have a 'live active culture' seal on the product?
Answer
10^8 CFU/g (100 million cultures per gram at time of manufacture)
Card 105
Question
According to the Pasteurized Milk Ordinance, what is the maximum number of microorganisms allowed in un-pooled raw, Grade A milk?
Answer
100,000 CFU/ml
Card 106
Question
In the US, butter is packaged in sticks weighing how many grams?
Answer
110 g
Card 107
Question
What is the minimum time and temperature for batch, LTLT, or vat pasteurized milk?
Answer
145°F or 63°C, 30 min
Card 108
Question
You are trying to pasteurize milk to reduce the amount of E. coli. If you are treating the milk for 15 seconds what temperature is needed?
Answer
161 deg F or 72 deg C
Card 109
Question
What is the compound responsible for the strong aroma of blue cheeses?
Answer
2-heptanone and 2-nonanone
Card 110
Question
What is the general bacterial limit for Grade A pasteurized milk?
Answer
20,000 CFU/ml
Card 111
Question
How much water is typically in butter?
Answer
20%
Card 112
Question
According to the Grade A pasteurized milk ordinance recommendations of the FDA, what is the maximum bacterial plate count per ml allowed in Grade A co-mingled raw milk?
Answer
300,000 CFU/ml
Card 113
Question
Whey protein concentrate (WPC) is produced with three different protein percentages. What are they?
Answer
34%, 50%, 80%.
Card 114
Question
What is the moisture content of cheddar cheese?
Answer
36-40%
Card 115
Question
A “Hard Cheese” must contain no more than what percent moisture?
Answer
39%
Card 116
Question
On average how much casein is in sheep’s milk?
Answer
4-5%
Card 117
Question
What is the required minimum weight of a gallon of frozen ice cream?
Answer
4.5 lbs
Card 118
Question
According to U.S. federal regulations, the weight of one gallon of ice cream must be a minimum of:
Answer
4.5 pounds
Card 119
Question
What is the minimum weight of a gallon of ice cream?
Answer
4.5 pounds (2 kg)
Card 120
Question
What percentage does lactose take up in whole milk?
Answer
4.8%
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