What are cultured dairy products?

Dairy foods that have been fermented with lactic acid bacteria.

What is fortification in milk processing?

Process by which vitamins are added to milk.

What is Hazard Analysis and Critical Control Points?

System of quality control that identifies where mistakes often occur.

Enzyme needed by humans to digest lactose.

Milk sugar that gives milk its sweet flavor.

What is lactose intolerance?

Condition when a person cannot break down milk sugar.

Enzyme that breaks down butterfat, leading to rancidity.

What is pasteurization?

Process that destroys any disease-producing bacteria that might be present in raw milk.

What is the phosphatase test used for?

To determine if raw milk has mixed with pasteurized milk.

Milk as it comes from the cow prior to processing.

Substance containing many enzymes obtained from the lining of a calf’s stomach.

Enzyme found in rennet used to coagulate protein (casein) when making cheese.

What is separation in milk processing?

Process of dividing milk into skim milk and cream.

What is the standard plate count?

Test that measures bacterial content of raw milk to monitor milk quality.

What is standardization in milk processing?

Process that assures milk and dairy products will be uniform in protein and fat content.

Fluid by-product of cheesemaking.

What are the components of milk solids?

Solids-not-fat (8.9%) and fat (3.7%).

What are the components of solids-not-fat in milk?

Protein (3.4%), lactose (4.8%), and minerals (0.7%).

Why is Vitamin D added to milk?

To prevent rickets and aid in bone growth.

What is conjugated linoleic acid (CLA)?

An 18-carbon fatty acid in milk with cancer prevention effects.

What should be done to a bulk tank after it is emptied?

It should be washed and sanitized.

What is the required cooling temperature for Grade A raw milk?

45°F or less within two hours after milking.

What can cause an oxidized flavor in milk?

Exposure to sunlight, fluorescent lighting, or copper surfaces.

How does pasteurization affect milk shelf life?

Increases shelf life by reducing bacteria population.

What is the batch method of pasteurization?

Heats milk to 145°F for not less than 30 minutes.

What is the high temperature, short time method of pasteurization?

Heats milk to 161°F for 15 seconds.

What is U.S. Grade AA?

The highest grade of butter sold in the U.S.

What is the equivalent of one stick of butter?

1/2 cup, 1/4 pound, or 8 tablespoons.

What are the major components of dried whey?

Lactose, minerals, and protein.

Dairy Quiz Bowl- Milk and Dairy Products Flashcards

Student preview

59 questions

Show all answers

1.

FLASHCARD QUESTION

Front

What is A2 milk?

Back

Cow’s milk that contains only the A2 variant of beta-casein protein.

2.

FLASHCARD QUESTION

Front

What does the acid degree value test detect?

Back

Rancidity in milk.

3.

FLASHCARD QUESTION

Front

What is casein?

Back

The primary protein found in milk.

4.

FLASHCARD QUESTION

Front

What is churning?

Back

Process that turns cream into butter.

5.

FLASHCARD QUESTION

Front

What is clarification in milk processing?

Back

Process that removes solid impurities from milk prior to pasteurization.

6.

FLASHCARD QUESTION

Front

What is cream?

Back

High fat milk product separated from milk.

7.

FLASHCARD QUESTION

Front

What is a cryoscope used for?

Back

To test the freezing point of milk to determine if water has been added.

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