Quiz on Milk and Cream Processing

What is the continuous phase in fresh milk?

• Milkfat

• Surfactant envelope

• Milk

• Air pocket

What color represents the milkfat in the diagram?

• White

• Red

• Yellow

• Blue

What is the role of the surfactant envelope in cream?

• It traps air and water.

• It limits cream mobility.

• It helps fat particles to move.

• It releases hydrophobic butterfat.

What is the dispersed phase in fresh milk?

• Milk

• Milkfat

• Air pocket

• Surfactant envelope

What limits cream mobility in the diagram?

• Milk

• Surfactant envelope

• Air pocket

• Butterfat

What phase is considered oil-in-water suspension?

• Fresh milk

• Creamline milk

• Whipped cream

• Butter

What process is used to make sweet butter?

• Fermentation

• Pasteurization

• Boiling

• Freezing

What speed is used to mix cream to make butter?

• Low speed

• Medium speed

• High speed

• Variable speed

What are the best grades for butter?

• Grade AA or Grade A

• Grade B or Grade C

• Grade D or Grade E

• Grade F or Grade G

What is the minimum butterfat content required in butter?

• 80%

• 50%

• 30%

• 10%