Question 1

Intolerance to the form of sugar found in milk is caused by a deficiency of the _____ enzyme, which is required to digest this sugar.

Accepted Answer

A)  maltase 
B)  sucrase 
C)  lactase 
D)  amylase 
A)  maltase 
B)  sucrase 
C)  lactase 
D)  amylase

Question 2

The best way to prevent the curdling of a milk mixture that contains an acid is to

Accepted Answer

A)  add the acid to the milk mixture. 
B)  add the milk to the acid mixture. 
C)  add salt to the mixture before adding the milk. 
D)  wait until after the milk and acid are combined to heat the mixture. 
A)  add the acid to the milk mixture. 
B)  add the milk to the acid mixture. 
C)  add salt to the mixture before adding the milk. 
D)  wait until after the milk and acid are combined to heat the mixture.

Question 3

Which of the following milk products has not had bacterial cultures added to ferment the lactose into lactic acid?

Accepted Answer

A)  buttermilk 
B)  yogurt 
C)  acidophilus milk 
D)  kefir 
E)  sour cream
F) none of the above answers is correct 
A)  buttermilk 
B)  yogurt 
C)  acidophilus milk 
D)  kefir 
E)  sour cream
F) none of the above answers is correct

Question 4

Casein is the liquid portion of milk that separates from the curd during cheese production.

Accepted Answer

A) True 
 B)False

Question 5

Which of the following proteins does not easily coagulate with a short exposure to heat?

Accepted Answer

A)  casein 
B)  whey 
C)  lactoglobulin 
D)  lactalbumin 
A)  casein 
B)  whey 
C)  lactoglobulin 
D)  lactalbumin

Question 6

Although milk is rich in many minerals, it is low in iron.

Accepted Answer

A) True 
 B)False

Question 7

One cup of milk contains approximately _____ grams of protein.

Accepted Answer

A)  six 
B)  eight 
C)  ten 
D)  seventeen 
A)  six 
B)  eight 
C)  ten 
D)  seventeen

Question 8

_____ percent of the calcium ingested by Americans is derived from dairy products.

Accepted Answer

A)  Twenty 
B)  Forty 
C)  Sixty 
D)  Eighty 
A)  Twenty 
B)  Forty 
C)  Sixty 
D)  Eighty

Question 9

Which of the following components in processed foods contributes to emulsification and stabilization?

Accepted Answer

A)  caseinates 
B)  whey powder 
C)  whey protein isolates 
D)  immunoglobulins 
A)  caseinates 
B)  whey powder 
C)  whey protein isolates 
D)  immunoglobulins

Question 10

The percentage of fat in commercial creams varies from 18 to 36%.

Accepted Answer

A) True 
 B)False

Question 11

Cow's milk by itself cannot serve as a complete source of nutrition for humans.

Accepted Answer

A) True 
 B)False

Question 12

Pasteurization destroys almost _____ percent of pathogenic bacteria, molds, and yeasts.

Accepted Answer

A)  85 
B)  95 
C)  98 
D)  100 
A)  85 
B)  95 
C)  98 
D)  100

Exam 10: Milk

Intolerance to the form of sugar found in milk is caused by a deficiency of the _____ enzyme, which is required to digest this sugar.

The best way to prevent the curdling of a milk mixture that contains an acid is to

Which of the following milk products has not had bacterial cultures added to ferment the lactose into lactic acid?

Casein is the liquid portion of milk that separates from the curd during cheese production.

Which of the following proteins does not easily coagulate with a short exposure to heat?

Although milk is rich in many minerals, it is low in iron.

One cup of milk contains approximately _____ grams of protein.

_____ percent of the calcium ingested by Americans is derived from dairy products.

Which of the following components in processed foods contributes to emulsification and stabilization?

The percentage of fat in commercial creams varies from 18 to 36%.

Cow's milk by itself cannot serve as a complete source of nutrition for humans.

Pasteurization destroys almost _____ percent of pathogenic bacteria, molds, and yeasts.

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