Yogurt Y10 Food

What is homogenised milk?

• Rich milk that has layer of cream on top

• Low fat milk

• Milk with fat distributed evenly throughout

• Raw milk

What temperature is pasteurised milk heated to and for how long?

• 72degrees for 5 seconds

• 74degrees for 15 seconds

• 74degrees for 10 seconds

• 72degrees for 15 seconds

What temperature is used to make yogurt?

• 56 degrees C

• 42 degrees C

• 48 degrees C

• 84 degrees C

What PH should yogurt be?

• 4

• 4.5

• 5

• 5.5

What reaction does the bacteria in yogurt cause to happen?

• Pasteurisation

• Homogenisation

• Fermentation

• Glutenisation

What is the milk sugar called?

• Dextrose

• Maltose

• Fructose

• Lactose

What does lactic acid do?

• Denatures proteins

• Gives yogurt it’s flavour

• Causes liquid milk to become semi-solid

• All of these

Which of the following could be non pathogenic and used in food making?

• Mould

• Bacteria

• Yeast

• All of these

What happens when milk is cooled to 7 degrees after the non-pathogenic bacteria has been added?

• Fermentation ceases

• Mould begins to grow

• You must not eat it as the bacteria become pathogenic

• You must heat it up again to 54 degrees C

What can be added to home- made yogurt?

• Honey

• Maple syrup

• Any of these

• Fruit or nuts