WorksheetsDCP 5024 : Chapter 2
Total questions: 14
Worksheet time: 18mins
Have not been changed by beneficial microorganisms
(a)
Component of milks:-
Water
Milk Solid
Milk fats
All of the above
Ratio of water, milk fats and milk solids in milk varies according to:-
Cow breed
Season of the year
Quality of cow feed
Typed of environment of the cow
What is cream?
Thick and rich liquid rises when a milk from cow is allowed to cool, undisturbed in refrigerator for several hour
Frequently used to make cheese and other dairy product
Have not been changed by beneficial microorganisms
Fat contents of 30% or higher
Facts regarding whipped cream
Fat contents of 30% or higher
Able to capture air
Able to hold air
Needs to whipped at cold temperature
Cream that is separated and become golden-colored milk
(a)
What is the ingredients that acts as preservation in butter?
(a)
When butter is softened and beaten until light and fluffy, it is called?
(a)
Equipment used to make whipped butter is?
Mixer
Food processor
Blender
Wire whisk
Flavored butter also known as
(a)
List down the changes occur during milk fermentation:-
Separation milk solid and milk fat from the water that create a firm, compact and relatively dry food mass is a
(a)
List down the cheese making process:-
List down the basic factor that define the characteristics of cheese:-
