Dairy Cattle Test Review

________is the predominant carbohydrate in milk. Milk is the only natural source of this carbohydrate.

• Lactose

• Glucose

• Fructose

• Sucrose

________is the primary protein in milk and accounts for approximately 80% of all protein in milk.

• casein

• lactose

• rennet

• milk

Who invented pasteurization?

• Henry Gloseclose

• Lenny Pasture

• Louis Pasteur

• Leslie Applegate

The original method of pasteurization was ______, which heats milk or other liquid ingredients in a large tank for at least 30 minutes.

• the batch method

• the flash method

• the ultra-high temperature method

• the cold pasteurization method

What is the most common method of pasteurization in the United States today?

• HTLT

• LTLT

• HTST

• H1N1

What is the purpose of homogenization in milk production?

• To add flavor to milk

• To standardize and disperse milk fat globules

• To remove fat from milk

• To pasteurize milk

During homogenization, milk is subjected to high pressure, but nothing is _______ or removed from the milk.

• added

• extracted

• filtered

• separated

Why can only pasteurized milk be homogenized?

• Because pasteurization adds flavor

• Because pasteurization denatures an enzyme that induces rancidity

• Because pasteurization removes fat

• Because pasteurization cools the milk

Fill in the blank: _______ is a type of cultured/acidified milk.

• buttermilk

• yogurt

• kefir

• cream

What enzyme is unique to the cheese making process, and in its natural form is derived from the stomach of young cattle?

• lactose

• casein

• rennet

• surfactant