Question 1

Ultrahigh-temperature (UHT)processing

Accepted Answer

A)  destroys fewer pathogenic bacteria than standard pasteurization. 
B)  allows milk to be stored at room temperature and unopened up to six months. 
C)  packages milk products aseptically in sterile containers. 
D)  allows milk to remain at room temperature up to forty-eight hours after the seal has been broken. 
A)  destroys fewer pathogenic bacteria than standard pasteurization. 
B)  allows milk to be stored at room temperature and unopened up to six months. 
C)  packages milk products aseptically in sterile containers. 
D)  allows milk to remain at room temperature up to forty-eight hours after the seal has been broken.

Question 2

Children are drinking less milk than in the past because they are drinking more of other beverages, such as soft drinks and fruit juices.

Accepted Answer

A) True 
 B)False

Question 3

Which of the following factors does not influence the composition of milk produced by domesticated cattle?

Accepted Answer

A)  season of the year 
B)  type of feed ingested 
C)  stage of lactation 
D)  breed 
E)  none of the above; all influence milk's composition 
A)  season of the year 
B)  type of feed ingested 
C)  stage of lactation 
D)  breed 
E)  none of the above; all influence milk's composition

Question 4

Which of the following milk products requires neither vitamin A nor vitamin D fortification?

Accepted Answer

A)  fat-free milk 
B)  reduced-fat (2 percent) milk 
C)  dried whole milk 
D)  evaporated skim milk 
E)  none of the above answers is correct 
A)  fat-free milk 
B)  reduced-fat (2 percent) milk 
C)  dried whole milk 
D)  evaporated skim milk 
E)  none of the above answers is correct

Question 5

Which of the following milk beverages is made by replacing all or part of the milk fat with a vegetable fat?

Accepted Answer

A)  eggnog 
B)  imitation milk 
C)  filled milk 
D)  sweetened condensed milk 
E)  instant milk 
A)  eggnog 
B)  imitation milk 
C)  filled milk 
D)  sweetened condensed milk 
E)  instant milk

Question 6

Matching
Definition choices:
-ultrapasteurization

Accepted Answer

A) a process in which a milk product is heated above 145 degrees F but below 280 degrees F for 0.01 to 15 seconds 
B) fermented milk in which lactose has been converted to lactic acid 
C) a mechanical process that breaks up the fat globules in milk into much smaller globules that do not clump together and are permanently dispersed in a very fine emulsion 
D) the heating of milk below its boiling point to destroy the pathogenic microorganisms 
E) generally, the unwanted coagulation and precipitation of some milk proteins under certain conditions including acids, enzymes, and salts. 
A) a process in which a milk product is heated above 145 degrees F but below 280 degrees F for 0.01 to 15 seconds 
B) fermented milk in which lactose has been converted to lactic acid 
C) a mechanical process that breaks up the fat globules in milk into much smaller globules that do not clump together and are permanently dispersed in a very fine emulsion 
D) the heating of milk below its boiling point to destroy the pathogenic microorganisms 
E) generally, the unwanted coagulation and precipitation of some milk proteins under certain conditions including acids, enzymes, and salts.

Question 7

Which of the following milk products most commonly contains both prebiotics and probiotics?

Accepted Answer

A)  yogurt 
B)  buttermilk 
C)  sour cream 
D)  whipping cream 
A)  yogurt 
B)  buttermilk 
C)  sour cream 
D)  whipping cream

Question 8

Soy milk is fortified with the carbohydrate lactose.

Accepted Answer

A) True 
 B)False

Question 9

Clabbering is an older term used to describe the thickening of milk.

Accepted Answer

A) True 
 B)False

Question 10

Fat-free (nonfat)milk should contain no more than _____ percent milk fat.

Accepted Answer

A)  zero 
B)  0.1 
C)  0.5 
D)  1.0 
E)  1.5 f. 3.0 
A)  zero 
B)  0.1 
C)  0.5 
D)  1.0 
E)  1.5 f. 3.0

Question 11

Milk sold as fluid milks and cream represents approximately _____ of the milk produced in the United States.

Accepted Answer

A)  30% 
B)  50% 
C)  66% 
D)  75% 
E)  100% 
A)  30% 
B)  50% 
C)  66% 
D)  75% 
E)  100%

Question 12

Which of the following milks has a slightly sweeter flavor than unmodified milk?

Accepted Answer

A)  carbonated milk 
B)  low-sodium milk 
C)  homogenized milk 
D)  reduced-lactose milk 
E)  reduced-fat milk 
A)  carbonated milk 
B)  low-sodium milk 
C)  homogenized milk 
D)  reduced-lactose milk 
E)  reduced-fat milk

Question 13

The protein that represents approximately 80% of the proteins in milk is

Accepted Answer

A)  rennin. 
B)  whey. 
C)  casein. 
D)  butyric acid. 
E)  the immunoglobulins. 
A)  rennin. 
B)  whey. 
C)  casein. 
D)  butyric acid. 
E)  the immunoglobulins.

Question 14

Which of the following milks has to be refrigerated?

Accepted Answer

A)  instant nonfat dried milk 
B)  nonfat dried milk 
C)  canned milk 
D)  unopened UHT milk 
E)  buttermilk 
A)  instant nonfat dried milk 
B)  nonfat dried milk 
C)  canned milk 
D)  unopened UHT milk 
E)  buttermilk

Question 15

Matching
Definition choices:
-curdling

Accepted Answer

A) a process in which a milk product is heated above 145 degrees F but below 280 degrees F for 0.01 to 15 seconds 
B) fermented milk in which lactose has been converted to lactic acid 
C) a mechanical process that breaks up the fat globules in milk into much smaller globules that do not clump together and are permanently dispersed in a very fine emulsion 
D) the heating of milk below its boiling point to destroy the pathogenic microorganisms 
E) generally, the unwanted coagulation and precipitation of some milk proteins under certain conditions including acids, enzymes, and salts. 
A) a process in which a milk product is heated above 145 degrees F but below 280 degrees F for 0.01 to 15 seconds 
B) fermented milk in which lactose has been converted to lactic acid 
C) a mechanical process that breaks up the fat globules in milk into much smaller globules that do not clump together and are permanently dispersed in a very fine emulsion 
D) the heating of milk below its boiling point to destroy the pathogenic microorganisms 
E) generally, the unwanted coagulation and precipitation of some milk proteins under certain conditions including acids, enzymes, and salts.

Question 16

The USDA grades milk and the _____ ensures the sanitation of dairy farms and processing plants.

Accepted Answer

A)  USDA 
B)  U.S. Public Health Service 
C)  FDA 
D)  U.S. Department of Commerce 
A)  USDA 
B)  U.S. Public Health Service 
C)  FDA 
D)  U.S. Department of Commerce

Question 17

Sweetened condensed milk has 50% of its weight in water removed with 50% sugar added.

Accepted Answer

A) True 
 B)False

Question 18

Which of the following statements about whole chocolate milk is false?

Accepted Answer

A)  Chocolate milk is actually a suspension in which the continuous phase consists of milk fat and cocoa butter, whereas the dispersed phase includes the cocoa particles, fat-free milk solids, and sugar. 
B)  Fortification of all chocolate milk with vitamins A and D is mandatory. 
C)  Chocolate milk contains approximately 209 kcalories per cup. 
D)  a, b, and c are all false statements 
E)  a, b, and c are all true statements 
A)  Chocolate milk is actually a suspension in which the continuous phase consists of milk fat and cocoa butter, whereas the dispersed phase includes the cocoa particles, fat-free milk solids, and sugar. 
B)  Fortification of all chocolate milk with vitamins A and D is mandatory. 
C)  Chocolate milk contains approximately 209 kcalories per cup. 
D)  a, b, and c are all false statements 
E)  a, b, and c are all true statements

Question 19

Evaporated milk contains 60% of the water of fresh fluid milk.

Accepted Answer

A) True 
 B)False

Question 20

In fermented dairy products some _____ is broken down to provide _____ for bacterial growth, and this makes the curd softer and more digestible.

Accepted Answer

A)  lactose, lactase 
B)  carbohydrate, hydrogen 
C)  lipid, oxygen 
D)  protein, nitrogen 
A)  lactose, lactase 
B)  carbohydrate, hydrogen 
C)  lipid, oxygen 
D)  protein, nitrogen

Exam 10: Milk

Ultrahigh-temperature (UHT)processing

Children are drinking less milk than in the past because they are drinking more of other beverages, such as soft drinks and fruit juices.

Which of the following factors does not influence the composition of milk produced by domesticated cattle?

Which of the following milk products requires neither vitamin A nor vitamin D fortification?

Which of the following milk beverages is made by replacing all or part of the milk fat with a vegetable fat?

Matching Definition choices: -ultrapasteurization

Which of the following milk products most commonly contains both prebiotics and probiotics?

Soy milk is fortified with the carbohydrate lactose.

Clabbering is an older term used to describe the thickening of milk.

Fat-free (nonfat)milk should contain no more than _____ percent milk fat.

Milk sold as fluid milks and cream represents approximately _____ of the milk produced in the United States.

Which of the following milks has a slightly sweeter flavor than unmodified milk?

The protein that represents approximately 80% of the proteins in milk is

Which of the following milks has to be refrigerated?

Matching Definition choices: -curdling

The USDA grades milk and the _____ ensures the sanitation of dairy farms and processing plants.

Sweetened condensed milk has 50% of its weight in water removed with 50% sugar added.

Which of the following statements about whole chocolate milk is false?

Evaporated milk contains 60% of the water of fresh fluid milk.

In fermented dairy products some _____ is broken down to provide _____ for bacterial growth, and this makes the curd softer and more digestible.

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In fermented dairy products some _ is broken down to provide _ for bacterial growth, and this makes the curd softer and more digestible.