Chapter 1.2

During the production of milk powder, propose a unit to concentrate the milk.

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During the production of milk powder, propose a unit to dry the concentrated milk.

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Select the cream with the lowest fat content

• whipping cream

• double cream

• cooking cream

• clotted cream

The higher the fat content in cream, the more stable the whipped cream.

• True

• False

During the production of ice cream, slow cooling will induce small ice crystals formation.

• True

• False

Select compounds that will lower freezing point of water.

• Milk fat

• sugar

• salt

• all of the above

Briefly describe the production of butter and buttermilk.

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Butter contains 5% moisture with milk solids.

• True

• False

Briefly explain the curd formation for cream cheese.

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