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Milk Cheese And Dairy

Instructions:

Answer 44 questions in 15 minutes.
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Match each statement with the correct term.
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1. Higher fat content 7.7%
heavy cream
Sources of Milk (Water buffalo)
Milk protein
Sources of Milk (Cow)

2. Heat & bacteria = increased clump formation
Clumping of milk protein (casein)
Milk
Classification of cheese by production method
Classification of cream

3. Incorporating air to cream
Pasteurization methods
whipped cream
Milk processing
Cheese ripening

4. Acid set -rennet set -heat & acid set -pasta filata
light cream
Cheese ripening
Classification of cheese by production method
Sources of Milk (Sheep & Goat)

5. Casein Micelle
Pasteurization methods
Sources of Milk (Water buffalo)
Pasteurization methods
Milk protein

6. Pasteurization -homogenizing
Milk protein
Milk processing
Shigella spp.
half & half

7. Very hard (parmesan) -hard (swiss) -semi-soft (havarti) -soft (camembert) -'spreadable' cheese (cream - cottage)
Milk protein
Sources of Milk (Sheep & Goat)
Shigella spp.
Classification of cheese by concentration of moisture

8. By production method -by concentration of moisture
Classification of cheese
Milk processing
heavy cream
heavy cream

9. 36-40% fat content
Milk
half & half
heavy cream
Sources of Milk (Water buffalo)

10. By production method -by concentration of moisture
Classification of cheese
Milk
whipped cream
Cheese ripening

11. Ripening throughout w/ original starter bacteria -discrete veins of mold -from the surface w/ molds and bacteria
Cheese ripening
Cheese making
Classification of cream
Homogenizing

12. 18-30% fat content
Sources of Milk (Sheep & Goat)
Pasteurization methods
light cream
Sources of Milk (Sheep & Goat)

13. Most common -highest output/animal -calving; perpetual pregnancy
Sources of Milk (Cow)
Cheese ripening
Classification of cheese by production method
Milk protein

14. Low output: specialty cheeses -7.8% fat (sheep) -4.6% fat (goat)
Pasteurization methods
half & half
Sources of Milk (Sheep & Goat)
Sources of Milk (Cow)

15. 18-30% fat content
Shigella spp.
light cream
Sources of Milk (Water buffalo)
Milk

16. Heat & bacteria = increased clump formation
Sources of Milk (Sheep & Goat)
Sources of Milk (Cow)
Clumping of milk protein (casein)
heavy cream

17. 30-36% fat content
light whipping cream
heavy cream
Clumping of milk protein (casein)
Cheese ripening

18. 10-18% fat content (10.5% min)
half & half
Classification of cream
light whipping cream
Shigella spp.

19. 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
Pasteurization methods
Cheese making
Pasteurization methods
Shigella spp.

20. First food: mammals and humans -provides necessary nutrients for species -rapid growth
Homogenizing
heavy cream
Milk
light whipping cream

21. 145 F for 30 min -160 F for 15 seconds -280 F for 2 seconds
Milk
heavy cream
Pasteurization methods
heavy cream

22. 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
Homogenizing
Shigella spp.
Milk protein
Milk

23. Distributing fat evenly -tiny particles -fat no longer aggregates
Shigella spp.
Sources of Milk (Cow)
Classification of cheese by concentration of moisture
Homogenizing

24. Pasteurization -homogenizing
Classification of cheese
Shigella spp.
Sources of Milk (Cow)
Milk processing

25. 30-36% fat content
Shigella spp.
Sources of Milk (Sheep & Goat)
light whipping cream
Homogenizing

26. Depends on butter fat content
Classification of cream
Milk protein
Sources of Milk (Cow)
Shigella spp.

27. 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
Shigella spp.
Sources of Milk (Cow)
Cheese making

28. Acid set -rennet set -heat & acid set -pasta filata
Classification of cheese by production method
whipped cream
Classification of cheese by concentration of moisture
Milk protein

29. 145 F for 30 min -160 F for 15 seconds -280 F for 2 seconds
Pasteurization methods
Cheese making
heavy cream
Cheese making

30. Depends on butter fat content
Classification of cream
Milk processing
Shigella spp.
Sources of Milk (Cow)

31. 10-18% fat content (10.5% min)
Sources of Milk (Cow)
Shigella spp.
Milk protein
half & half

32. Bacterium -intoxication -aerobic (faculative anaerobic) - highly contagious -incubaton 3 wks (3-70 days) -onset 1-7 days -sources humans - primates (intestinal tracts)
Milk protein
Clumping of milk protein (casein)
Homogenizing
Shigella spp.

33. Milk - pasteurized (add starter bacterium & rennet - curdle; setting) -cut (remove whey) -cooking (remove whey) -matting (cheddaring) -milling & salting -pressing -curing & ripening
Milk processing
Classification of cheese by concentration of moisture
Classification of cheese by concentration of moisture
Cheese making

34. 36-40% fat content
heavy cream
Cheese making
light cream
Pasteurization methods

35. Casein Micelle
Classification of cream
Cheese making
Milk protein
Sources of Milk (Sheep & Goat)

36. Low output: specialty cheeses -7.8% fat (sheep) -4.6% fat (goat)
Homogenizing
light cream
Pasteurization methods
Sources of Milk (Sheep & Goat)

37. Distributing fat evenly -tiny particles -fat no longer aggregates
heavy cream
Homogenizing
Sources of Milk (Cow)
Clumping of milk protein (casein)

38. Ripening throughout w/ original starter bacteria -discrete veins of mold -from the surface w/ molds and bacteria
Cheese making
Cheese ripening
light cream
Sources of Milk (Water buffalo)

39. Very hard (parmesan) -hard (swiss) -semi-soft (havarti) -soft (camembert) -'spreadable' cheese (cream - cottage)
Milk protein
Classification of cream
half & half
Classification of cheese by concentration of moisture

40. Higher fat content 7.7%
Milk protein
Pasteurization methods
Sources of Milk (Water buffalo)
Cheese ripening

41. Incorporating air to cream
Classification of cheese
whipped cream
Homogenizing
Milk processing

42. Milk - pasteurized (add starter bacterium & rennet - curdle; setting) -cut (remove whey) -cooking (remove whey) -matting (cheddaring) -milling & salting -pressing -curing & ripening
Cheese ripening
Cheese making
Clumping of milk protein (casein)
Classification of cheese

43. Most common -highest output/animal -calving; perpetual pregnancy
Homogenizing
Cheese ripening
light cream
Sources of Milk (Cow)

44. First food: mammals and humans -provides necessary nutrients for species -rapid growth
Sources of Milk (Cow)
Homogenizing
Milk processing
Milk

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Milk Cheese And Dairy

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