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Flashcards in Dairy Deck (77)
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1

Why is the hydrolysis of fat important in Provalone and Romano cheeese?

Short chain fatty acids (especially butyric) are important for flavor

2

Why does Holstein milk appear whiter than Jersey milk?

Holsteins are more efficient at converting B-carotene to vitamin A, so Holstein milk has less B-carotene

3

Why are chelating agents used in dairy products?

De-aggregate casein complexes

4

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

5

Which of the following acts as a buffer in milk? Citrates, Lactose, Sodium Chloride, All of the above

Citrates

6

Which has more calories, margarine or butter?

Neither, they are both the same

7

What test is used to measure the viability of starter culture activity during the fermentation of cottage cheese?

TA, TTA, or Titratable Acidity

8

What process is used to produce condensed milk?

Vacuum evaporation

9

What organism is used in the manufacture of blue cheese?

Penicillium roqueforti

10

What must be done to milk before it can be used as a bread ingredient?

It must be scalded

11

What milk protein is a cofactor for the synthesis of lactose?

Alpha-lactalbumin

12

What microorganism is responsible for the surface ripening of Brick, Limburger, and Muenster cheeses, among others?

Brevibacterium linens

13

What is ultra-pasteurized milk?

280 F at least 2 sec. as to produce a product which has an extended shelf life under refrigeration conditions.

14

What is the unpurified extract from the fourth stomach of unweaned calves that is used to cause coagulation of milk for making cheese?

Rennet

15

What is the time-temperature relationship for HTST processing of raw milk?

At least 71.7 C (161 F) for at least 15 seconds

16

What is the purpose of resazurin reduction test?

To determine the level of microorganisms in a (milk) sample; to determine shelflife of a sample

17

What is the predominant component of dried cheese whey?

Lactose

18

What is the percent of non-fat milk solids found in whole milk?

8.25

19

What is the most predominant component in milk?

Water (followed by lactose, fat, protein, then ash)

20

What is the mold used to make brie cheese?

Penicillium camemberti

21

What is the minimum weight in pounds per gallon of ice cream?

4.5

22

What is the minimum total solids in pounds per gallon of ice cream?

1.6 pounds/gallon

23

What is the minimum fat content of cream?

not less than 18% milkfat

24

What is the minimum concentration of milk fat in ice cream?

10%

25

What is the milk equivalent for butter?

22 kg of milk

26

What is the major whey protein in milk?

Beta lactoglobulin

27

What is the genus of the bacteria found in Cheddar cheese starter cultures?

Lactococcus

28

What is the fat content of low fat yogurt?

0.5-2% milkfat

29

What is the enzyme in milk that causes hydrolytic rancidity?

Lipase

30

What is the definition of evaporated milk?

Condensed canned whole milk with vitamins A and D added