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