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