Card 141
Question
What does ADSA stand for wrt dairy science?
Answer
American Dairy Science Association
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 142
Question
What's the primary difference between an ice-cream and a frozen dessert?
Answer
An ice-cream has milk fat while a frozen dessert has vegetable oil/fats.
Card 143
Question
What compound is commonly used to color cheese?
Answer
Annatto Extract
Card 144
Question
In which dairy products is acetaldehyde a problem or defect?
Answer
Any milk product other than yogurt
Card 145
Question
Acid that is present in milk due to proteins, phosphates, carbonates, and citrates rather than from bacterial fermentation is known as what?
Answer
Apparent acidity
Card 146
Question
What is the typical fat percentage of whole milk in the U.S.?
Answer
Approximately 3.25%
Card 147
Question
What is a typical range for the amount of protein found in cow's milk?
Answer
Approximately 30-35 grams/liter (3 to 4%)
Card 148
Question
Cheese was the first made about 4000 years ago on what continent?
Answer
Asia
Card 149
Question
Which organism is responsible for the defect "buttons" in sweetened condensed milk?
Answer
Aspergillus repens
Card 150
Question
Reduced fat ice cream has how much less fat than regular ice cream?
Answer
At least 25%
Card 151
Question
Heavy whipping cream contains what percent fat?
Answer
At least 36% milk fat by weight (CFR Title 21, Part 131, Subpart B, Milk and Cream)
Card 152
Question
Presence of what vitamin results in the slight yellowish green color of whey?
Answer
B2/ riboflavin
Card 153
Question
What classic method is commonly used to determine fat content in milk?
Answer
Babcock method, also Mojonnier
Card 154
Question
The Delvo test is a commonly used rapid method for detection of antibiotic residue in milk. What organism is used in this test?
Answer
Bacillus stearothermophilus
Card 155
Question
What is the most common cause of slow or dead vat that prevents normal ripening in cheese production?
Answer
Bacteriophage infection of lactic acid bacteria
Card 156
Question
What is the name of milk mildly caramelized by simmering in low heat?
Answer
Baked Milk
Card 157
Question
The most expensive cheese in the world is made from milk from what animal?
Answer
Balkan donkey (used to make Pule cheese in Serbia)
Card 158
Question
Does HTST or batch (LTLT) pasteurization degrade more milk proteins and why?
Answer
Batch (LTLT) because it is held at a higher temperature for a much longer time period.
Card 159
Question
Why is Vitamin A added to skim milk?
Answer
Because Vitamin A is removed with the cream
Card 160
Question
The alpha casein fraction of milk is now recognized to be a degradation product of what?
Answer
Beta casein
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