Exam 2

Question 1

What are the 4 components of the Dairy Industry

Answer 1

Farm Management and Milk Production
Milk Procurement and Field Service
Processing and Manufacturing
Distribution and Marketing

Question 2

What percent of milk goes to actual fluid milk?

Answer 2

28%

Question 3

What is per captia consumption for SDSU students

Answer 3

1.7 gallons

Question 4

What product of milk contains 50% of all milk produced?

Answer 4

Cheese

Question 5

What are the 7 milk products?

Answer 5

Fluid, Cheese, Frozen, Butter, Cultured, Condensed and Dried

Question 6

Which product is exported the most?

Answer 6

Dried

Question 7

Which product is easiest to transport in bulk?

Answer 7

Condensed

Question 8

What are the two markets?

Answer 8

Domestic and International

Question 9

Domestic markets account for how much of the whole world?

Answer 9

13%

Question 10

Legal Description of Milk

Answer 10

A lacteal secretion, containing practically no colostrum, obtained by the complete milking of one or more healthy cows.

Question 11

How many states allow the sale of raw milk?

Answer 11

13-It can not cross state lines

Question 12

Packaged milk must contain no less than what percent solids (not fat)?

Answer 12

8.25%

Question 13

What percent of packaged milk must be fat?

Answer 13

3.25% or 1% as labeled

Question 14

What is the average amount of lactose in milk?

Answer 14

5.03%

Question 15

Percent of average mineral ash?

Answer 15

0.73%

Question 16

What percent of milk is water?

Answer 16

88%

Question 17

What percent of milk is protein?

Answer 17

3.14%

Question 18

Percent of milk is milkfat?

Answer 18

3.76%

Question 19

What is Milkfat?

Answer 19

a Glycerol molecule with three fatty acid side chains (a Triglyceride)

Question 20

What is Milk Protein?

Answer 20

A chemical compound comprised of long chains of nitrogen containing subgroups of amino acids

Question 21

What is used to test the quantity of protein in a sample?

Answer 21

Nitrogen

Question 22

What are the two general categories of proteins?

Answer 22

Casein and Whey/Serum

Question 23

Which category of protein is most common?

Answer 23

Casein at 80%

Question 24

T/F Casein proteins are heat stable.

Answer 24

True

Question 25

Name 6 Casein uses.

Answer 25

Whipped toppings, Food grade films, plastics, synthetic milks, glues, meat binders and ingredients in other dairy products

Question 26

At what pH do non casein proteins remain in solution?

Answer 26

4.6

Question 27

What happens when the pH is lowered to or below 4.6?

Answer 27

Casein proteins will precipitate from solution

Question 28

What variants can change the percent of fat secreted?

Answer 28

Breed, Feed Ration, Cow, Season

Question 29

What is the component responsible for color and opacity of milk?

Answer 29

Fat

Question 30

What is now a co-factor in milk pricing?

Answer 30

milk fat

Question 31

How many calories per gram does fat components of milk contribute?

Answer 31

9-Half the total calories per serving

Question 32

What contributes the greatest percentage of unique characteristics of flavors?

Answer 32

The short chain, saturated fatty acids.

Question 33

What day of the week do most issues arise in milk tests?

Answer 33

Saturday followed by Sunday

Question 34

What does "ase" mean?

Answer 34

enzyme

Question 35

What does "ose" mean?

Answer 35

Surgar

Question 36

Phosphatase should be?

Answer 36

Negitive

Question 37

What two categories are listed under Grade A Milk?

Answer 37

Raw and Pasturized

Question 38

What two sugars make up a Disccrides?

Answer 38

Glucose and Galactose

Question 39

What is lactose intolerance?

Answer 39

the inability to break apart the two sugars in disaccahrides

Question 40

Name the six things lactose does.

Answer 40

``` Controls Fermentation Contributes to texture and solibility Color and Flavor of highly heated products Affects chemical stability Contributes to the flavor Contributes calories ```

Question 41

What flavor does lactose create create in the milk?

Answer 41

A sweet flavor, also holds other flavors (taste like onions after being exposed etc)

Question 42

Is also found in candies and pharmacy supplies to hold active ingredients

Answer 42

Lactose

Question 43

Whole milk is fortified with how much Vitamin D

Answer 43

4000 IU

Question 44

What is the job of Vitamin D in the body?

Answer 44

It places calcium in the correct spot.

Question 45

What does ESL stand for?

Answer 45

Extended Shelf Life

Question 46

What two regulations must be met in fluid milk?

Answer 46

All milk must be a Grade A and it must meet the code of Federal Regulation and be pasteurized

Question 47

What is the Regulations code for Ice Cream?

Answer 47

CFR.21.135

Question 48

Name five sweeteners in ice cream

Answer 48

Sucrose, Frucose, Dextrose, Corn Syrup Solids, High Fructose Corn Syrup and Blends of the above.

Question 49

Name three non nutritive high intensity sweeteners

Answer 49

Stevia, Asparteme and Aceculfame Potassium