WorksheetsQuiz on Milk and Cream Processing
Total questions: 30
Worksheet time: 15mins
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%
In what forms can butter be found?
Sticks or blocks
Powder or granules
Liquid or gas
Sheets or rolls
What is the maximum salt content allowed in salted butter?
2%
5%
10%
15%
What is margarine primarily made of?
Dairy products
Vegetable oils and animal fats
Sugar and salt
Whole grains
What does margarine usually not contain?
Milk products
Emulsifiers
Vitamins
Preservatives
What is another name for clarified butter?
Margarine
Ghee
Lard
Shortening
Which oil has a smoke point of 455°F?
Soybean
Peanut
Sunflower
Corn
What is the smoke point of Peanut Oil?
350°F
370°F
420°F
450°F
What should you do with the milk solids left at the bottom of the pan?
Pour them through the cheesecloth
Discard them
Use them for another dish
Mix them back into the butter
What is the prep time for clarifying butter according to the document?
2 minutes
5 minutes
10 minutes
15 minutes
What is the texture of the layer that forms on top of the melted butter?
Oily
Foamy
Grainy
Smooth
What is the recommended tool for melting butter in the clarification process?
Large pot
Small saucepan
Frying pan
Baking dish
What should you do with the clarified butter before storing it?
Mix it with milk solids
Let it cool
Add salt
Freeze it
What is the purpose of processing dairy milk?
To add flavor
To remove harmful bacteria
To change color
To increase fat content
What is the main reason most milk products are processed?
To add color
To remove harmful bacteria
To increase shelf life
To reduce cost
Which of the following is a dairy alternative?
Cow's milk
Goat's milk
Soy milk
Sheep's milk
What is the taste of buttermilk?
Sweet
Bitter
Sour
Salty
What kind of texture does buttermilk have?
Watery
Rich
Gritty
Thin
Which of the following can be used as an acid in a buttermilk substitute?
Sugar
Lemon juice
Salt
Honey
What percentage of water is removed from milk to make it evaporated?
30%
50%
60%
70%
What is the minimum fat content of condensed milk?
5%
8.5%
10%
12%
