Milk vocab

What is milk skin?

• A protective coating on cow utters

• A film that forms on the surface of heated milk

• The outer membrane of milk containers

• A type of dairy-based moisturizer

Which statement best describes pasteurization

• A process that removes all fat from ilk

• A method of adding vitamins to dairy prodcuts

• A heating process that kills harmful bacteria in milk

• A technique for separating curds from whey

What does homogenization do to milk?

• Removes bacteria and pathogens

• Breaks down fat globules to prevent separation

• Adds beneficial bacteria for fermentation

• Removes all dairy proteins

What distinguishes nonfat milk from whole milk?

• It contains no calcium

• It has almost all the fat removed

• It cannot be pasteurized

• It has more protein

In dairy products, what is curdling?

• The separation of milk proteins from liquids when cooked at a high temp

• A process of adding vitamins

• A method of cooling milk quickly

• The process of removing lactose

What is whey?

• The solid protein of curdled milk

• A type of cheese culture

• Another term for milk fat

• The liquid remaining after milk proteins coagulate

What is fresh cheese?

• Aged cheese less than one year old

• Any cheese served at room temperature

• Unripened cheese with high moisture content

• Cheese made without pasteurized milk

What is scorching in dairy processing

• A method of sterilizing equipment

• Burning of milk solids due to high heat

• A technique for aging cheese

• The process of removing bacteria

What is fortification in dairy products

• Adding preservatives to extend shelf life

• Making the packages more durable

• Adding nutrients like vitamin D

• Increasing the fat content

What is lactose

• A dairy preservatives

• A milk-based protein

• The natural sugar found in milk

• A type of milk fat