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






2. 30-36% fat content






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






4. 36-40% fat content






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






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






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






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






9. 10-18% fat content (10.5% min)






10. 30-36% fat content






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






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






13. Pasteurization -homogenizing






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






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






16. By production method -by concentration of moisture






17. Higher fat content 7.7%






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






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






20. Pasteurization -homogenizing






21. Depends on butter fat content






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






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






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






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






26. Depends on butter fat content






27. 18-30% fat content






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






29. 36-40% fat content






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






31. Incorporating air to cream






32. By production method -by concentration of moisture






33. Heat & bacteria = increased clump formation






34. 18-30% fat content






35. Casein Micelle






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






37. 145 F for 30 min -160 F for 15 seconds -280 F for 2 seconds






38. 10-18% fat content (10.5% min)






39. Higher fat content 7.7%






40. Heat & bacteria = increased clump formation






41. Incorporating air to cream






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






43. Casein Micelle






44. 145 F for 30 min -160 F for 15 seconds -280 F for 2 seconds