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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. Acid set -rennet set -heat & acid set -pasta filata
Classification of cream
Shigella spp.
Classification of cheese by production method
Cheese making
2. 145 F for 30 min -160 F for 15 seconds -280 F for 2 seconds
Pasteurization methods
whipped cream
heavy cream
Shigella spp.
3. Ripening throughout w/ original starter bacteria -discrete veins of mold -from the surface w/ molds and bacteria
Cheese ripening
Cheese making
Milk processing
Classification of cheese by production method
4. Pasteurization -homogenizing
Shigella spp.
Classification of cheese
Milk processing
Cheese ripening
5. Higher fat content 7.7%
Milk
Sources of Milk (Water buffalo)
light cream
Milk processing
6. Most common -highest output/animal -calving; perpetual pregnancy
Pasteurization methods
Cheese making
Sources of Milk (Cow)
light whipping cream
7. 145 F for 30 min -160 F for 15 seconds -280 F for 2 seconds
Milk processing
Shigella spp.
Pasteurization methods
Milk processing
8. 18-30% fat content
Cheese making
light cream
Classification of cheese by concentration of moisture
Classification of cream
9. 36-40% fat content
Cheese making
Shigella spp.
heavy cream
light cream
10. First food: mammals and humans -provides necessary nutrients for species -rapid growth
Sources of Milk (Sheep & Goat)
Milk
Milk protein
Homogenizing
11. Depends on butter fat content
Classification of cheese by concentration of moisture
Classification of cream
Sources of Milk (Cow)
Classification of cheese
12. Very hard (parmesan) -hard (swiss) -semi-soft (havarti) -soft (camembert) -'spreadable' cheese (cream - cottage)
Shigella spp.
Cheese ripening
Classification of cheese by concentration of moisture
Milk
13. Bacterium -intoxication -aerobic (faculative anaerobic) - highly contagious -incubaton 3 wks (3-70 days) -onset 1-7 days -sources humans - primates (intestinal tracts)
half & half
Shigella spp.
Cheese ripening
Sources of Milk (Sheep & Goat)
14. 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 (Water buffalo)
Classification of cheese by production method
Sources of Milk (Sheep & Goat)
Shigella spp.
15. 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 concentration of moisture
Shigella spp.
Pasteurization methods
Classification of cream
16. Ripening throughout w/ original starter bacteria -discrete veins of mold -from the surface w/ molds and bacteria
Cheese ripening
Cheese making
heavy cream
Pasteurization methods
17. Casein Micelle
Milk protein
Classification of cheese
Clumping of milk protein (casein)
heavy cream
18. 30-36% fat content
whipped cream
light whipping cream
light cream
Shigella spp.
19. Incorporating air to cream
Shigella spp.
Classification of cheese by concentration of moisture
whipped cream
Pasteurization methods
20. 36-40% fat content
Cheese making
Pasteurization methods
half & half
heavy cream
21. Very hard (parmesan) -hard (swiss) -semi-soft (havarti) -soft (camembert) -'spreadable' cheese (cream - cottage)
whipped cream
Classification of cheese by concentration of moisture
Cheese making
Shigella spp.
22. Distributing fat evenly -tiny particles -fat no longer aggregates
whipped cream
Homogenizing
Milk processing
Cheese ripening
23. 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
Sources of Milk (Cow)
Shigella spp.
Classification of cheese by concentration of moisture
heavy cream
24. Casein Micelle
Milk protein
Classification of cheese by concentration of moisture
light cream
light whipping cream
25. Most common -highest output/animal -calving; perpetual pregnancy
Homogenizing
Cheese ripening
Clumping of milk protein (casein)
Sources of Milk (Cow)
26. Incorporating air to cream
Cheese ripening
whipped cream
Milk processing
Classification of cheese
27. 10-18% fat content (10.5% min)
Classification of cream
Milk protein
Classification of cheese
half & half
28. Depends on butter fat content
Clumping of milk protein (casein)
Shigella spp.
Classification of cream
Sources of Milk (Cow)
29. Milk - pasteurized (add starter bacterium & rennet - curdle; setting) -cut (remove whey) -cooking (remove whey) -matting (cheddaring) -milling & salting -pressing -curing & ripening
half & half
Cheese making
Clumping of milk protein (casein)
Classification of cream
30. Acid set -rennet set -heat & acid set -pasta filata
Classification of cheese by production method
half & half
Shigella spp.
Homogenizing
31. Low output: specialty cheeses -7.8% fat (sheep) -4.6% fat (goat)
light whipping cream
Sources of Milk (Cow)
Pasteurization methods
Sources of Milk (Sheep & Goat)
32. Heat & bacteria = increased clump formation
Clumping of milk protein (casein)
Sources of Milk (Sheep & Goat)
Milk processing
Shigella spp.
33. By production method -by concentration of moisture
Pasteurization methods
Classification of cheese
Homogenizing
Milk processing
34. Low output: specialty cheeses -7.8% fat (sheep) -4.6% fat (goat)
Cheese making
Sources of Milk (Sheep & Goat)
heavy cream
half & half
35. 10-18% fat content (10.5% min)
half & half
Milk protein
Clumping of milk protein (casein)
Shigella spp.
36. First food: mammals and humans -provides necessary nutrients for species -rapid growth
Classification of cheese
Homogenizing
Milk
whipped cream
37. Milk - pasteurized (add starter bacterium & rennet - curdle; setting) -cut (remove whey) -cooking (remove whey) -matting (cheddaring) -milling & salting -pressing -curing & ripening
Cheese ripening
Classification of cheese by concentration of moisture
Cheese making
Milk
38. By production method -by concentration of moisture
Classification of cheese
heavy cream
Pasteurization methods
Homogenizing
39. 18-30% fat content
Milk
Sources of Milk (Sheep & Goat)
Classification of cheese by production method
light cream
40. Distributing fat evenly -tiny particles -fat no longer aggregates
Sources of Milk (Cow)
Sources of Milk (Sheep & Goat)
light whipping cream
Homogenizing
41. Higher fat content 7.7%
Cheese ripening
heavy cream
Sources of Milk (Sheep & Goat)
Sources of Milk (Water buffalo)
42. 30-36% fat content
Classification of cheese
light whipping cream
Milk processing
Shigella spp.
43. Heat & bacteria = increased clump formation
Sources of Milk (Cow)
Clumping of milk protein (casein)
whipped cream
Milk processing
44. Pasteurization -homogenizing
Classification of cheese by production method
Milk processing
half & half
Clumping of milk protein (casein)