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Test your basic knowledge |
Milk Cheese And Dairy
Start Test
Study First
Subjects
:
industries
,
dairy
Instructions:
Answer 44 questions in 15 minutes.
If you are not ready to take this test, you can
study here
.
Match each statement with the correct term.
Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.
This is a study tool. The 3 wrong answers for each question are randomly chosen from answers to other questions. So, you might find at times the answers obvious, but you will see it re-enforces your understanding as you take the test each time.
1. 145 F for 30 min -160 F for 15 seconds -280 F for 2 seconds
Pasteurization methods
Sources of Milk (Sheep & Goat)
Milk protein
light whipping cream
2. Low output: specialty cheeses -7.8% fat (sheep) -4.6% fat (goat)
whipped cream
Classification of cheese
Sources of Milk (Sheep & Goat)
Cheese ripening
3. 30-36% fat content
Classification of cheese by concentration of moisture
Clumping of milk protein (casein)
light whipping cream
light cream
4. Ripening throughout w/ original starter bacteria -discrete veins of mold -from the surface w/ molds and bacteria
Pasteurization methods
Cheese ripening
Classification of cheese by concentration of moisture
Cheese making
5. Symptoms diarrhea/dysentery - stomach cramps/pain - fever/chills - fatigue - death -foods implicated prepared foods - raw veggies/lettuce - milk/dairy products - meats - deli foods - hot dogs -CCP monitor cooking temps - avoid x-contamination - diagn
Shigella spp.
Pasteurization methods
heavy cream
Sources of Milk (Water buffalo)
6. 10-18% fat content (10.5% min)
whipped cream
half & half
Cheese ripening
Pasteurization methods
7. Depends on butter fat content
Sources of Milk (Sheep & Goat)
Clumping of milk protein (casein)
Classification of cream
Cheese making
8. Distributing fat evenly -tiny particles -fat no longer aggregates
Homogenizing
Milk processing
Milk protein
light whipping cream
9. 18-30% fat content
light cream
Milk processing
Classification of cream
Milk processing
10. Depends on butter fat content
half & half
Homogenizing
Classification of cream
half & half
11. Acid set -rennet set -heat & acid set -pasta filata
Shigella spp.
Classification of cheese by production method
Milk
light cream
12. 145 F for 30 min -160 F for 15 seconds -280 F for 2 seconds
Pasteurization methods
Milk processing
half & half
Homogenizing
13. Bacterium -intoxication -aerobic (faculative anaerobic) - highly contagious -incubaton 3 wks (3-70 days) -onset 1-7 days -sources humans - primates (intestinal tracts)
Sources of Milk (Sheep & Goat)
Classification of cheese by production method
Shigella spp.
Cheese ripening
14. Acid set -rennet set -heat & acid set -pasta filata
Homogenizing
Pasteurization methods
Sources of Milk (Sheep & Goat)
Classification of cheese by production method
15. 30-36% fat content
Shigella spp.
Sources of Milk (Sheep & Goat)
Milk processing
light whipping cream
16. Heat & bacteria = increased clump formation
Classification of cheese by concentration of moisture
half & half
whipped cream
Clumping of milk protein (casein)
17. Symptoms diarrhea/dysentery - stomach cramps/pain - fever/chills - fatigue - death -foods implicated prepared foods - raw veggies/lettuce - milk/dairy products - meats - deli foods - hot dogs -CCP monitor cooking temps - avoid x-contamination - diagn
Classification of cheese by production method
light cream
Sources of Milk (Sheep & Goat)
Shigella spp.
18. Ripening throughout w/ original starter bacteria -discrete veins of mold -from the surface w/ molds and bacteria
Sources of Milk (Water buffalo)
Cheese ripening
half & half
Shigella spp.
19. Incorporating air to cream
Classification of cheese by concentration of moisture
Shigella spp.
Homogenizing
whipped cream
20. 10-18% fat content (10.5% min)
light cream
Sources of Milk (Water buffalo)
half & half
Milk
21. By production method -by concentration of moisture
Classification of cheese
heavy cream
Milk protein
Cheese ripening
22. First food: mammals and humans -provides necessary nutrients for species -rapid growth
half & half
Milk
Cheese making
Milk protein
23. Distributing fat evenly -tiny particles -fat no longer aggregates
Homogenizing
Cheese making
Pasteurization methods
Shigella spp.
24. Very hard (parmesan) -hard (swiss) -semi-soft (havarti) -soft (camembert) -'spreadable' cheese (cream - cottage)
Clumping of milk protein (casein)
Homogenizing
Classification of cheese by concentration of moisture
heavy cream
25. Bacterium -intoxication -aerobic (faculative anaerobic) - highly contagious -incubaton 3 wks (3-70 days) -onset 1-7 days -sources humans - primates (intestinal tracts)
Shigella spp.
Milk
Cheese ripening
Pasteurization methods
26. Pasteurization -homogenizing
Milk processing
heavy cream
heavy cream
Sources of Milk (Cow)
27. Casein Micelle
Cheese ripening
Milk protein
light cream
Pasteurization methods
28. Higher fat content 7.7%
Classification of cream
Clumping of milk protein (casein)
Pasteurization methods
Sources of Milk (Water buffalo)
29. Milk - pasteurized (add starter bacterium & rennet - curdle; setting) -cut (remove whey) -cooking (remove whey) -matting (cheddaring) -milling & salting -pressing -curing & ripening
Classification of cheese
Cheese making
Milk processing
Shigella spp.
30. By production method -by concentration of moisture
Sources of Milk (Sheep & Goat)
Cheese making
Classification of cheese
Clumping of milk protein (casein)
31. Low output: specialty cheeses -7.8% fat (sheep) -4.6% fat (goat)
light cream
Sources of Milk (Sheep & Goat)
Clumping of milk protein (casein)
Classification of cheese by production method
32. 36-40% fat content
Pasteurization methods
Milk protein
Milk processing
heavy cream
33. Higher fat content 7.7%
Shigella spp.
Sources of Milk (Water buffalo)
Sources of Milk (Cow)
Shigella spp.
34. Heat & bacteria = increased clump formation
Clumping of milk protein (casein)
Homogenizing
light whipping cream
Classification of cream
35. 36-40% fat content
Milk processing
heavy cream
Shigella spp.
Classification of cream
36. Pasteurization -homogenizing
Cheese ripening
Milk processing
Shigella spp.
Homogenizing
37. Very hard (parmesan) -hard (swiss) -semi-soft (havarti) -soft (camembert) -'spreadable' cheese (cream - cottage)
Classification of cheese by concentration of moisture
Homogenizing
Sources of Milk (Water buffalo)
heavy cream
38. Most common -highest output/animal -calving; perpetual pregnancy
Classification of cheese by production method
Shigella spp.
Homogenizing
Sources of Milk (Cow)
39. Most common -highest output/animal -calving; perpetual pregnancy
Sources of Milk (Cow)
Cheese ripening
Classification of cheese by production method
whipped cream
40. Milk - pasteurized (add starter bacterium & rennet - curdle; setting) -cut (remove whey) -cooking (remove whey) -matting (cheddaring) -milling & salting -pressing -curing & ripening
Cheese making
Shigella spp.
Shigella spp.
Sources of Milk (Water buffalo)
41. Casein Micelle
Milk protein
Classification of cheese by production method
Pasteurization methods
Clumping of milk protein (casein)
42. First food: mammals and humans -provides necessary nutrients for species -rapid growth
Clumping of milk protein (casein)
whipped cream
Sources of Milk (Cow)
Milk
43. 18-30% fat content
light cream
Classification of cream
Milk processing
Milk protein
44. Incorporating air to cream
whipped cream
Sources of Milk (Cow)
Milk processing
light cream