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. By production method -by concentration of moisture






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






3. Heat & bacteria = increased clump formation






4. 18-30% fat content






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






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






7. 36-40% fat content






8. Incorporating air to cream






9. Higher fat content 7.7%






10. Heat & bacteria = increased clump formation






11. 145 F for 30 min -160 F for 15 seconds -280 F for 2 seconds






12. 145 F for 30 min -160 F for 15 seconds -280 F for 2 seconds






13. Depends on butter fat content






14. Depends on butter fat content






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






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






17. Casein Micelle






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






19. 18-30% fat content






20. 10-18% fat content (10.5% min)






21. Higher fat content 7.7%






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






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






24. 36-40% fat content






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






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






27. Pasteurization -homogenizing






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






29. Casein Micelle






30. Pasteurization -homogenizing






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






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






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






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






35. By production method -by concentration of moisture






36. 10-18% fat content (10.5% min)






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






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






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






40. 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






41. 30-36% fat content






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






43. Incorporating air to cream






44. 30-36% fat content