Question 1

List the components of milk and indicate if they exist in solution, colloidal dispersion, or suspension.

Accepted Answer

[Water is the solvent and dispersion medium. Lactose and riboflavin are in True solution. Protein, vitamins A and D, fat, calcium, and phosphorus are in colloidal dispersion.

Question 2

The curd is higher in carbohydrates than the whey of milk.

Accepted Answer

A) True 
 B)False  False

Question 3

When proteins coagulate, they are more soluble.

Accepted Answer

A) True 
 B)False  False

Question 4

The hormone that can increase milk production in cows is

Accepted Answer

A)  Casein 
B)  Gingko biloba 
C)  Recombinant bST 
D)  Whey 
E)  None of these. 
A)  Casein 
B)  Gingko biloba 
C)  Recombinant bST 
D)  Whey 
E)  None of these.

Question 5

Small crystals in ice cream are promoted by all the following except:

Accepted Answer

A)  Agitation during freezing 
B)  Gelatin in the mixture 
C)  High fat content 
D)  Still freezing 
E)  Rapid agitation during the first few minutes of turning 
A)  Agitation during freezing 
B)  Gelatin in the mixture 
C)  High fat content 
D)  Still freezing 
E)  Rapid agitation during the first few minutes of turning

Question 6

Edible casein films can be used to retard moisture loss from fruits.

Accepted Answer

A) True 
 B)False

Question 7

Stability of a milk foam is enhanced by:

Accepted Answer

A)  Chilling 
B)  Gelatin 
C)  High fat content of cream 
D)  Lemon juice 
E)  All of the above 
A)  Chilling 
B)  Gelatin 
C)  High fat content of cream 
D)  Lemon juice 
E)  All of the above

Question 8

The most abundant proteins in milk curd are

Accepted Answer

A)  lactoglobulin and casein 
B)  αs-casein, β-casein, and κ-casein 
C)  Lactalbumin and lactoglobulin 
D)  Casein and lactalbumin 
E)  None of these 
A)  lactoglobulin and casein 
B)  αs-casein, β-casein, and κ-casein 
C)  Lactalbumin and lactoglobulin 
D)  Casein and lactalbumin 
E)  None of these

Question 9

Homogenized milk does not need to be pasteurized because homogenization sterilizes milk.

Accepted Answer

A) True 
 B)False

Question 10

Rennin is an enzyme from calves' stomachs and is used in cheese making.

Accepted Answer

A) True 
 B)False

Question 11

The levels of casein fractions can be altered genetically.

Accepted Answer

A) True 
 B)False

Question 12

List two similarities between candies and frozen desserts.

Accepted Answer

[Both contain crystals. Both h

Question 13

Milk can be clotted by adding

Accepted Answer

A)  Acid 
B)  Rennin 
C)  Lactase 
D)  A and B 
E)  B and C 
A)  Acid 
B)  Rennin 
C)  Lactase 
D)  A and B 
E)  B and C

Question 14

The increase in volume when ice cream is frozen with agitation is:

Accepted Answer

A)  Frothy 
B)  Negligible 
C)  Overrun 
D)  Slight 
E)  None of the above 
A)  Frothy 
B)  Negligible 
C)  Overrun 
D)  Slight 
E)  None of the above

Question 15

Salt added to ice surrounding the container in which ice cream is being frozen:

Accepted Answer

A)  Raises the freezing point of the ice cream 
B)  Lowers the freezing point of the ice cream 
C)  Raises the freezing point of the ice 
D)  Lowers the freezing point of the ice 
E)  None of these 
A)  Raises the freezing point of the ice cream 
B)  Lowers the freezing point of the ice cream 
C)  Raises the freezing point of the ice 
D)  Lowers the freezing point of the ice 
E)  None of these

Question 16

As water forms ice crystals, the solute that is left becomes less concentrated.

Accepted Answer

A) True 
 B)False

Question 17

To whip evaporated or nonfat dry milk foams, both mixtures must be concentrated.

Accepted Answer

A) True 
 B)False

Question 18

The principal proteins in milk are casein and the whey proteins, which include lactoglobulin and lactalbumin.

Accepted Answer

A) True 
 B)False

Question 19

Milk was in the refrigerator when the compressor went out and the refrigerator became warm.
-If this had happened to a consumer, what would you have told her to do with the milk?

Accepted Answer

[Use it as

Question 20

UHT milk storage is safely done at:

Accepted Answer

A)  Room temperature 
B)  Only in the refrigerator 
C)  Preferably in the freezer 
D)  Room temperature before opening and refrigerated after opening 
E)  None of these 
A)  Room temperature 
B)  Only in the refrigerator 
C)  Preferably in the freezer 
D)  Room temperature before opening and refrigerated after opening 
E)  None of these

Exam 11: Milk and Milk Products

List the components of milk and indicate if they exist in solution, colloidal dispersion, or suspension.

The curd is higher in carbohydrates than the whey of milk.

When proteins coagulate, they are more soluble.

The hormone that can increase milk production in cows is

Small crystals in ice cream are promoted by all the following except:

Edible casein films can be used to retard moisture loss from fruits.

Stability of a milk foam is enhanced by:

The most abundant proteins in milk curd are

Homogenized milk does not need to be pasteurized because homogenization sterilizes milk.

Rennin is an enzyme from calves' stomachs and is used in cheese making.

The levels of casein fractions can be altered genetically.

List two similarities between candies and frozen desserts.

Milk can be clotted by adding

The increase in volume when ice cream is frozen with agitation is:

Salt added to ice surrounding the container in which ice cream is being frozen:

As water forms ice crystals, the solute that is left becomes less concentrated.

To whip evaporated or nonfat dry milk foams, both mixtures must be concentrated.

The principal proteins in milk are casein and the whey proteins, which include lactoglobulin and lactalbumin.

Milk was in the refrigerator when the compressor went out and the refrigerator became warm. -If this had happened to a consumer, what would you have told her to do with the milk?

UHT milk storage is safely done at:

Todays Food Scene

Water

Physical Aspects of Food Preparation

Overview of Carbohydrates

Monosaccharides, Disaccharides, and Sweeteners

Starch

Vegetables and Fruit

Overview of Fats and Oils

Fats and Oils in Food Products

Overview of Proteins

Meat, Fish, and Poultry

Eggs

Dimensions of Baking

Baking Applications

Food Safety: Concerns and Controls

Food Preservation

Food Additives

The Research Process

Sensory Evaluation

Objective Evaluation

Filters