Test your basic knowledge |

Milk Cheese And Dairy

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. 30-36% fat content






2. Pasteurization -homogenizing






3. Bacterium -intoxication -aerobic (faculative anaerobic) - highly contagious -incubaton 3 wks (3-70 days) -onset 1-7 days -sources humans - primates (intestinal tracts)






4. 145 F for 30 min -160 F for 15 seconds -280 F for 2 seconds






5. Depends on butter fat content






6. Heat & bacteria = increased clump formation






7. Ripening throughout w/ original starter bacteria -discrete veins of mold -from the surface w/ molds and bacteria






8. 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






9. Ripening throughout w/ original starter bacteria -discrete veins of mold -from the surface w/ molds and bacteria






10. Acid set -rennet set -heat & acid set -pasta filata






11. Distributing fat evenly -tiny particles -fat no longer aggregates






12. 36-40% fat content






13. Depends on butter fat content






14. Low output: specialty cheeses -7.8% fat (sheep) -4.6% fat (goat)






15. Casein Micelle






16. 30-36% fat content






17. Most common -highest output/animal -calving; perpetual pregnancy






18. Milk - pasteurized (add starter bacterium & rennet - curdle; setting) -cut (remove whey) -cooking (remove whey) -matting (cheddaring) -milling & salting -pressing -curing & ripening






19. Heat & bacteria = increased clump formation






20. 145 F for 30 min -160 F for 15 seconds -280 F for 2 seconds






21. Pasteurization -homogenizing






22. 18-30% fat content






23. 36-40% fat content






24. Low output: specialty cheeses -7.8% fat (sheep) -4.6% fat (goat)






25. Very hard (parmesan) -hard (swiss) -semi-soft (havarti) -soft (camembert) -'spreadable' cheese (cream - cottage)






26. Milk - pasteurized (add starter bacterium & rennet - curdle; setting) -cut (remove whey) -cooking (remove whey) -matting (cheddaring) -milling & salting -pressing -curing & ripening






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






28. Incorporating air to cream






29. 10-18% fat content (10.5% min)






30. Very hard (parmesan) -hard (swiss) -semi-soft (havarti) -soft (camembert) -'spreadable' cheese (cream - cottage)






31. Higher fat content 7.7%






32. First food: mammals and humans -provides necessary nutrients for species -rapid growth






33. Incorporating air to cream






34. Most common -highest output/animal -calving; perpetual pregnancy






35. By production method -by concentration of moisture






36. Higher fat content 7.7%






37. 18-30% fat content






38. Bacterium -intoxication -aerobic (faculative anaerobic) - highly contagious -incubaton 3 wks (3-70 days) -onset 1-7 days -sources humans - primates (intestinal tracts)






39. Distributing fat evenly -tiny particles -fat no longer aggregates






40. 10-18% fat content (10.5% min)






41. By production method -by concentration of moisture






42. Acid set -rennet set -heat & acid set -pasta filata






43. First food: mammals and humans -provides necessary nutrients for species -rapid growth






44. Casein Micelle