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