To extend the shelf life of fresh milk, food manufacturer can ____________.

Which of the following has similar milk fat content as fresh milk?

What is the function of Phosphatase Test in dairy industry?

Reductase Test is widely used in the milk industry. It is generally assumed that the ___________ the number of bacteria in milk, the ___________ will the oxygen be consumed, and in turn the __________ will the colour disappear.

Which of the following milk product is NOT allowed to be homogenised?

Skim milk shall be milk from which ____________ has been removed.

Low-fat milk shall contain not more than _________ of milk fat.

The condition used to sterilise milk render it commercially sterile. Choose the best definition for "commercially sterile".

For pasteurised flavoured milk, permitted colouring and flavouring substances are usually added prior to pasteurisation. What is the condition required if these additives are to be added after pasteurisation?

Skim milk powder shall not contain more than ________% of milk fat.

To stabilise the emulsion of recombined milk, food manufacturers are allowed to use ___________ , which act as an emulsifier.

______________ may be added to flavoured milk as permitted sweetening substance __________________________.

Reconstituted milk shall be the liquid product prepared by the addition of ___________ to ______________.

_______________ shall be a product which is general composition, characteristic and intended use is similar to milk and in which the milk fat has been replaced wholly or partly by an equivalent amount of edible vegetable oil or/and edible fat.

Lactose hydrolysed milk shall be the product made from milk treated with __________ to give a low lactose milk, containing ___________ and ____________.

Besides using enzymatic approach, lactose in milk can also be removed using ___________________.

Which of the following is NOT classified under dairy products in Food Regulations 1985.

Milk separator is a device that removes cream from whole milk. As a result, the whole milk is divided into a __________ and _________ after separation

Which of the following is NOT a concern pathogenic microorganism in milk?

Which of the following would be classified as a “hard cheese”?

An example of an extra hard cheese is ___________.

Which of the following is an example of "soft cheese"?

Of the 14 cheese varieties, which has a tangy peppery flavour, is crumbly and pasty, has a white interior with veins of mould that are marbled or streaked?

To add the mould to the blue cheese, it is mainly ________.

Blue Cheese mould is __________.

Whey is the by-product in the manufacture of ______________.

What dairy product is made by heating milk along with a substance called rennet?

Which bacteria is responsible for ripening Emmenthal cheese?

Which bacteria are also known as “The cheese destroyer”?

Which one is used as an emulsifying agent in process cheese blend?

The “eyes” in swiss cheese are formed by the growth of which of the following microorganism?

Propionic acid bacteria (propionibacteria), notably Propionibacterium freudenreichii subsp. shermanii transform lactic acid into _______________ and ________________.

_________________ is the process of removal of microorganisms from milk using centrifugal force. It is a special form of separation of microorganisms, mainly spore formers (Bacilli/Clostridia) to enable milk to be sterilised at lower temperature-time combinations. This process is used mainly in cheese processing.

Which of the followings is NOT principal types of culture used in cheesemaking?

Which of the followings is NOT characteristic abilities of starter cultures of primary importance in cheesemaking?

Except for fresh cheese types such as cottage cheese and quarg, in which the milk is clotted mainly by lactic acid, all cheese manufacture depends upon formation of curd by the action of ________________.

_______________ is an important process during cheesemaking, whereby it defines the flavour and texture of the cheese, which differentiates the many varieties. The duration of this process is dependent on the type of cheese and the desired quality, and typically ranges from 3 weeks to 2 or more years.

After renneting or coagulation, the coagulated curd mass (also known as _______________) was cut to initiates the moisture/whey loss from the soon-to-be cheese.

Cottage cheese is a soft, unripened cheese with approximately _____% moisture content.

“Cultured” in front of the name of a milk product indicates _________.

__________ is a dairy product resulting from the culturing of a mixture of milk and cream products, with lactic acid producing bacteria.

Yogurt is manufactured from fresh, whole, low fat or skim milk that is heated before fermentation. However, Food Regulations 1985 require yogurt to have a minimum of _____ acidity.

Low-fat yogurt must have a minimum of _______ fat and a maximum of ________fat.

Yogurt is made from ________.

What is the typical incubation temperature used for yogurt making?

Yogurt producers cease incubation once a specific pH level is reached. Most producers have a set point between pH __________ in which fermentation is arrested by rapid cooling.

As the pH of the milk base drops 4·6, the net negative charge on the casein micelles ____________, the rate of solubilised colloidal calcium phosphate ____________ leading to the removal of the ‘hairy’ layer of k-casein.

During incubation, bacterial cultures convert ___________ in milk to ____________.

What is the predominant culture found in yogurt after incubation completes?

Denature protein contributes to an improvement in the quality of which of the following products?

During yogurt making, pasteurisation aids in the initiation of gelation. How?

Standardisation of the milk solids-non-fat (MSNF) during yogurt making can be achieve using the following methods

I. Concentration process

II. Membrane process

III. Addition of dairy ingredients

The objective of standardisation of the milk solids-non-fat (MSNF) during yogurt making is to standardise ______________ content.

Which of the dairy ingredients are NOT used during standardisation of the milk solids-non-fat (MSNF) of yogurt?

Set yogurt is formed during incubation in ______________.

Stirred yogurt is formed during incubation in ______________.

_______________ is yogurt that has been strained to remove most of its whey, resulting in a thicker consistency than unstrained yogurt, while preserving yogurt's distinctive sour taste.

Yogurt textural characteristics are affected by

I. temperature and time of heat treatment

II. type and amount of starter bacteria

III. temperature of fermentation

IV. storage conditions

V. protein composition of the milk base

Which of the followings are considered physical defects of yogurt?

I. Pale colour

II. Poor gel firmness

III. Syneresis

IV. Bubble formation

V. Low protein content

What form of milk is made by the churning of whipping cream?

Buttermilk is a fluid product resulting from the manufacture of ______________.

Buttermilk is the product resulting from ___________.

Legal butter must contain at least what percentage of fat?

At refrigerated temperatures, the butter will begin to lose some of its natural flavour after how long?

Changing whole milk to butter is a process of transforming a ____________ emulsion (milk) to a _______________ emulsion (butter).

What is a milk fat product with fat content between 62 and 80%?

What is a product with fat content similar to butter, but made mainly from edible fat or edible oil?

Yellow colour of butter can be attributed to which of the following?

Butter made of cream from buffalo milk is ___________, as buffalo milk ________________.

Ripening tanks of butter cream come under which of the following categories?

Churning physically agitates the cream until it ruptures the fragile membranes surrounding the milk fat. Once broken, the fat droplets can ________________.

Working takes place when the buttermilk has been drained off. The butter grains are pressed and squeezed to remove the ______________ between them.

_____________ is butter with almost all of its water and milk solids removed, leaving almost-pure butterfat.

_________________ is clarified butter that has been heated to around 120 °C after the water evaporated, turning the milk solids brown.

The wrapping material for butter must be _______________.

Butter is usually wrapped in _________________.

Which of the followings are the role of salt in butter?

I. Impart salty taste to the butter

II. Stabilise the water-in-fat emulsion

III. Prolong shelf life of the butter

IV. Improve the yellow colour of butter by reacting with carotene

What is the additional step required in the making of butter when milk is used as raw material?

Prevention of the development of psychrotrophic bacteria in milk is critical for butter. This is achieve by chilling the raw material to 2 – 4 °C immediately on arrival at the dairy and store it at that temperature until it is pasteurised. Why?

The major component in milk is _______.

As it comes from a cow, the solids portion of milk contains approximately 3.7% fat and ____% solids-not-fat.

Milk contains 87% water and the rest is solids and fats. Which of the following is not included as milk solid?

Cow’s milk contains _____ lactose.

Which of the following has the largest particle size in milk?

The primary milk carbohydrate is ____________.

Lactose has water solubility of __________.

The primary protein in milk is ____________.

Casein cannot be classified as _________.

The two main proteins in milk are ____ and ____.

The whey proteins in milk constitute about _____% of the protein found in milk.

Milk is a good source of all water-soluble vitamins except for _____.

Yellowish tinge in milk can be attributed to which of the following?

pH of normal milk is _____ at 25℃.

The first milk the cow produces after calving is called __________.

Colostrum has a higher percentage of what nutrients than normal milk?

What is the freezing point of milk?

Freezing point helps to check which of the following adulteration in milk?

Milk from a cow with mastitis will have__________.

The leading cause of high bacteria counts in raw milk is _________.

Which of the following is NOT the reason for the concentration of food liquids?

Evaporation in dairy industry is a preliminary step to which of the following process?

Evaporation in dairy industry is done under __________.

_________________ is the usual evaporator used to produce evaporated/condensed milk.

Evaporators in the dairy industry do NOT concentrate which of the following?

Evaporated milk is a shelf-stable canned cow's milk product where about _________% of the water has been removed from fresh milk.

Evaporated milk is concentrated to approximately what times the solid of normal whole milk?

Sterilisation evaporated milk is performed at temperature between 110 – 120 °C for 15 – 20 min. This results in a light brown colouration, because of chemical reactions between the __________ and the ____________ (Maillard reaction or browning reaction).

The major difference that sets condensed milk and evaporated milk apart is ____________ content.

Sweetened condensed milk requires less processing to preserve since ________________________.

Which of the following is NOT important consideration for the manufacture of condensed milk?

Which of the following statement is TRUE?

_________________ is the most commonly used industrial process for particle formation and drying and has proven to be the most suitable process for drying of dairy products.

Milk powder must have less than _____% moisture by weight.

Milk powder can be stored for long periods of time _____________________.

____________________ shall be the liquid product prepared by the addition of water to full cream milk powder and shall be subjected to pasteurisation, sterilisation or UHT.

________________ is usually added into milk powder to secure the desired emulsion stability, mouthfeel and particle suspension upon reconstitution.

Skimmed milk powder has a maximum shelf life of about three years, while whole milk powder has a maximum shelf life of six months. Why?

In the 2008 Chinese milk scandal, _______________ adulterant was found in milk powder, added to fool tests into reporting higher _____________ content.

Cheese powder must have less than _____% moisture by weight.

Destruction of which enzyme is used as an index of HTST pasteurization?

Tests for proper pasteurization are based on the activity of which enzyme?

Which enzyme is tested for cream pasteurization?

The fat globules in milk when heated to 74℃ show which of the following phenomenon?

What is the result of heat treatment on milk proteins?

Denature protein contributes to an improvement in the quality of which of the following milk products?

What is the effect of heat treatment (temperature above 100℃) on lactose?

The lactulose content ______ with increased intensity of the heat treatment.

What is the effect of pasteurization on vitamins in milk?

Which of the following mineral is affected by heat treatment in milk?

Temperatures above 65° C _______ viscosity of skim milk.

Which of the following is the time-temperature combination for thermisation?

Which of the following is the time-temperature combination for LTST pasteurization?

Which of the following is the time-temperature combination for HTST pasteurization?

Which of the following is the time-temperature combination for UHT pasteurization?

Which of the following is the time-temperature combination for sterilisation?

What is the method of using the heat of a hot liquid, such as pasteurized milk, to preheat cold incoming milk?

Zigzag tube in heat treatment is used for which purpose?

Which heat exchanger used for heating and cooling viscous, sticky and lumpy products?

The unwanted build-up of material on a surface is called?

The process of raising or lowering the percent of fat in milk or cream to the desired standard is called?

Standardization of milk involved which of the following?

Which of the following method is used in a standardization of milk?

Whole milk with 3.9% fat and skimmed milk with 0.04% fat content were used to produce standardised milk with 2.5% fat? How much skimmed milk do you need to produce 2,000 kg of the standardised milk?

Whole milk with 3.9% fat and skimmed milk with 0.04% fat content were used to produce standardised milk with 2.5% fat? How much whole milk do you need to produce 2,000 kg of the standardised milk?

500 kg of whole milk with 6.5% fat to be standardised to 3.1% fat using skim milk containing 0.05% fat. Therefore, the quantity of skim milk required to be added to 500 kg whole milk will be?

Which of the following standardisation is more desirable in large-scale operation?

Disruption of fat globules into much smaller fat globules is defined as ________.

Homogenization temperature applied normally are ________.

Preferred homogenisation pressure is _______.

Which of the following is the effect of homogenization on the appearance of milk?

Homogenization has which of the following effects on the physiology of nutrition of milk?

Homogenised milk show sensitivity to which enzyme?

Which of the following packaging material should be used in order to avoid off flavor formation in homogenized milk?

Storage of homogenised milk may lead to which of the following development?

In order to prevent sedimentation in homogenised milk which of the following measure prove effective?

Main function of first stage of homogenisation is _______.

Main function of second stage of homogenisation is _______.

Lack of homogenisation leads to which of the following developments?

Homogenization reduce the size of fat globules to which size?