Milk

Question 1

Secretion of the mammary glands intended as a source of nourishment for young animals.

Answer 1

Milk

Question 2

Mili whose composition has not been altered from the time it was collected from the milk animals.
It may be raw, pasteurized or sterilized.

Answer 2

Whole milk

Question 3

Fresh whole milk that has not undergone any heat treatment

Answer 3

Raw Milk

Question 4

Fresh whole milk which has been heated to temperatures high enough to kill microorganisms to prolong its storage life.

Requires refrigeration at all times prior to consumption.

Answer 4

Pasteurized Milk

Question 5

Destroy pathogenic microorganisms and non pathogenic microorganisms. Inactivates the enzymes lipase which causes hydrolytic rancidity.

Answer 5

Pasteurization

Question 6

Whole milk that has undergone heating at temperatures much higher than 100°© for a few seconds.

Answer 6

Sterilized whole milk

Question 7

Shelf stable at ambient temperature if container is unopened.

Answer 7

Sterilized whole milk

Question 8

100% natural milk processed by rapid heating and rapid cooling.

Answer 8

Ultra high temperature (UHT) Milk

Question 9

Packed in laminated cartons or in plastic bottles

Answer 9

Ultra High Temperature (UHT) milk

Question 10

Milk that has been treated mechanically or under high pressure to break up the fat globules that will remain in suspension.

Answer 10

Homogenized Milk

Question 11

In liquid form, has the most of the fat removed. Reducing the fat content less than on percent of the whole milk.

is made when all the milkfat is removed from whole milk.

Answer 11

Skim Milk

Question 12

cow’smilkthat contains extra vitamins and minerals that are not naturally found inmilkin significant amounts. Typically, vitamins D and A are added tomilk.

Answer 12

Fortified Skim Milk

Question 13

Whole milk from which 50-60% of the water has been removed.

Answer 13

Evaporated milk

Question 14

Made from dried skimmed milk and butterfat, reconstituted with water with the addition of a stabilizer - carrageenan.

Answer 14

Recombined evaporated milk

Question 15

Silimar to recombined evaporated milk with the butterfat substituted by coconut corn oil, or other vegetable oil.

Answer 15

Evaporated filled milk

Question 16

Pasteurized milk that is concentrated by evaporation with added sugar.

Answer 16

Sweetened Condensed milk

Question 17

63% sugar concentration

Answer 17

Sweetened condensed milk

Question 18

Most common form of dried milk

Answer 18

Non fat dried Milk (NFDM)

Question 19

Can be may from non-fat milk

Answer 19

Non fat Dried Milk (NFDM)

Question 20

Also called as powdered whole milk

Answer 20

Dried whole milk

Question 21

Whole milk that is dehydrated to about 97% solids

Answer 21

Dried whole milk

Question 22

Agglomerated Dried Milk

Answer 22

Instant Milk

Question 23

Chocolate flavor comes from cocoa, chocolate liquor or chocolate syrup. Uses carrageenan as stabilizer

Answer 23

Chocolate milk

Question 24

Powdered products containing milk components and other substances but no longer classified as milk because they have been considerably altered in composition.

Answer 24

Infant feed formula

Question 25

Bacterial cultures are added in order to ferment lactose into lactic acid

Answer 25

Cultured milk

Question 26

Cultured milk

Answer 26

Yogurt Acidophilus milk Kefir Sour cream

Question 27

Smooth, semi-solid, fermented product created when bacteria are added to milk.

Answer 27

Yogurt

Question 28

Yogurt

Answer 28

Lactobacillus bulgaricus | Streptococcus thermophilus

Question 29

Contains minimum 80% milkfat. Fats of cream seperated from the other components by agitation or churning.

Answer 29

Butter

Question 30

Flavor due largely to volatile fatty acids and diacetyl compound

Answer 30

Butter

Question 31

Fluid left after cream is churned; contains no fat but only phospholipids and proteins

Answer 31

Buttermilk

Question 32

Fatty portion of milk that has risen to the surface and is separated by gravity or centrifugal force.

Answer 32

Cream

Question 33

Reaction of Milk Protein COAGULATION start at 65°C (150°F) wuth lactalbumin as the first to be denatured. Casein needs higher temperature to coagulate.

Answer 33

Heat

Question 34

Reaction of Milk Accelerate CURDLING and COAGULATION

Answer 34

Acid

Question 35

Coagulation or THICKENED park of the milk

Answer 35

Curd

Question 36

Reaction of Milk Depending amount upon kind of amount, also hastens coagulation

Answer 36

Salt

Question 37

Reaction of Milk Rennin hasten coagulation

Answer 37

Enzymes

Question 38

Reaction of Milk Enzymes obtained from the inner lining of tje calf's stomach and sold commercially as rennent.

Answer 38

Rennin