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