Dairy and egg identificatoin

Question 1

Churning

Answer 1

is another word for rapid mixing.

Question 2

coagulant

Answer 2

or thickening agent, is added to the milk. rennet is this type, kinnited together to form cheese

Question 3

concentration

Answer 3

or the removal of water to make a liquid less dilute.

Question 4

curds

Answer 4

The thick- ened milk is then cut into cubes. These cubes, which contain the casein proteins (one of the two types of protein found in milk) are called

Question 5

flats

Answer 5

hold 30 eggs

Question 6

homogenization

Answer 6

permanently and evenly distributes the butterfat in the milk

Question 7

lactose

Answer 7

is the main carbo- hydrate in milk, also called a sugar though it is not sweet to taste

Question 8

ultra high temperture(UHT) pasteurization

Answer 8

heats milk to 280°F (138°C) for 2 to 6 seconds, and then it is sealed in sterilized containers.

Question 9

whey

Answer 9

watery portion of the milk that contains the whey proteins

Question 10

blue cheese

Answer 10

The color of these cheese is a type of edible mold.
Maytag blue, colby, fontina

Question 11

Fresh cheeses

Answer 11

High moisture cheese thay are barley aged
spoil more easily then other cheeses
cream cheese, cottage cheese

Question 12

Hard cheeses

Answer 12

The driest cheeses very long shelf life
refered to as grating cheese
cheddar, parmesan,swiss

Question 13

Meduium firm cheeses

Answer 13

feel firm but are elastic
colby, morbier, monterey

Question 14

proccessed cheese

Answer 14

grated cheese, meteled, mixed with emulsifer, water, and somtimes additinal fat
formed into blocks orput in jars
American cheese

Question 15

soft cheeses

Answer 15

elastic and creamy texture,
brie, camembert

Question 16

streched cheese

Answer 16

pasta filata
mozzarella,string cheese, provolone
Hot curds are repeatly streched