Question 1

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

Accepted Answer

A) 94.1 
B) 96.2 
C) 98.6 
D) 100 
A) 94.1 
B) 96.2 
C) 98.6 
D) 100

Question 2

Milk is _____ percent water with a pH of _____

Accepted Answer

A) 74.2, 5.5 
B) 80.6, 6.0 
C) 87.4, 6.6 
D) 92.2, 7.4 
A) 74.2, 5.5 
B) 80.6, 6.0 
C) 87.4, 6.6 
D) 92.2, 7.4

Question 3

Ultrapasteurization is a process in which a milk product is heated at or above _____ degrees F for at least 2 seconds

Accepted Answer

A) 260 
B) 280 
C) 300 
D) 340 
A) 260 
B) 280 
C) 300 
D) 340

Question 4

_____ is/are often added to foods to improve their protein profile, especially foods based on grains and beans that are low in lysine

Accepted Answer

A) Caseins 
B) Caseinates 
C) Whey powder 
D) Whey protein isolates 
E) all of the above answers are correct 
A) Caseins 
B) Caseinates 
C) Whey powder 
D) Whey protein isolates 
E) all of the above answers are correct

Question 5

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 6

Clabbering is an older term used to describe the thickening of milk
A)A cheese aged for a very short period, containing 50-75% moisture.
B)A cheese that is not aged, containing greater than 80% moisture.
C)A cheese aged for varied periods of time, containing 30-40% moisture.
D)A cheese aged for varied periods of time, containing 40-50% moisture.
E)A cheese aged for the longest period of time, containing approximately 30% moisture.

Accepted Answer

A) True 
 B)False

Question 7

It has been suggested that probiotics and prebiotics have a positive impact on health Why is this? Include all potential health benefits and negative effects What types of foods does the food industry add them to? What are your own thoughts on supplementing foods to boost the immune system?

Accepted Answer

Probiotics and prebiotics have been sugg

Question 8

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 9

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) do not heat the mixture until after the milk is added. 
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) do not heat the mixture until after the milk is added.

Question 10

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 11

The difference in the source of the milk (eg, goats, camels) causes great variation in the composition
A)A cheese aged for a very short period, containing 50-75% moisture.
B)A cheese that is not aged, containing greater than 80% moisture.
C)A cheese aged for varied periods of time, containing 30-40% moisture.
D)A cheese aged for varied periods of time, containing 40-50% moisture.
E)A cheese aged for the longest period of time, containing approximately 30% moisture.

Accepted Answer

A) True 
 B)False

Question 12

homogenization

Accepted Answer

A) a process in which a milk product is heated at or above 280º F for at least 2 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 at or above 280º F for at least 2 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 13

One of the easiest ways to manipulate the percentage of milk fat in the diet is to

Accepted Answer

A) consume cheese. 
B) turn to the low- or non-fat milk products. 
C) eat yogurt. 
D) eliminate milk from the diet. 
A) consume cheese. 
B) turn to the low- or non-fat milk products. 
C) eat yogurt. 
D) eliminate milk from the diet.

Question 14

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 15

curdling

Accepted Answer

A) a process in which a milk product is heated at or above 280º F for at least 2 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 at or above 280º F for at least 2 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

Milk is graded based on

Accepted Answer

A) bacterial count. 
B) fat content. 
C) protein value of raw milk. 
D) vitamin and mineral content. 
E) amount of added vitamins and minerals. 
A) bacterial count. 
B) fat content. 
C) protein value of raw milk. 
D) vitamin and mineral content. 
E) amount of added vitamins and minerals.

Question 17

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

Accepted Answer

A) 30% 
B) 50% 
C) 60% 
D) 75% 
E) 100% 
A) 30% 
B) 50% 
C) 60% 
D) 75% 
E) 100%

Question 18

cultured

Accepted Answer

A) a process in which a milk product is heated at or above 280º F for at least 2 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 at or above 280º F for at least 2 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 19

The percentage of fat in commercial creams varies from 18 to 36% fat
A)A cheese aged for a very short period, containing 50-75% moisture.
B)A cheese that is not aged, containing greater than 80% moisture.
C)A cheese aged for varied periods of time, containing 30-40% moisture.
D)A cheese aged for varied periods of time, containing 40-50% moisture.
E)A cheese aged for the longest period of time, containing approximately 30% moisture.

Accepted Answer

A) True 
 B)False

Question 20

Milk treated with the enzyme lactase has a slightly tangy flavor
A)A cheese aged for a very short period, containing 50-75% moisture.
B)A cheese that is not aged, containing greater than 80% moisture.
C)A cheese aged for varied periods of time, containing 30-40% moisture.
D)A cheese aged for varied periods of time, containing 40-50% moisture.
E)A cheese aged for the longest period of time, containing approximately 30% moisture.

Accepted Answer

A) True 
 B)False

Exam 10: Milk

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

Milk is _____ percent water with a pH of _____

Ultrapasteurization is a process in which a milk product is heated at or above _____ degrees F for at least 2 seconds

_____ is/are often added to foods to improve their protein profile, especially foods based on grains and beans that are low in lysine

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

It has been suggested that probiotics and prebiotics have a positive impact on health Why is this? Include all potential health benefits and negative effects What types of foods does the food industry add them to? What are your own thoughts on supplementing foods to boost the immune system?

One cup of milk contains approximately _____ grams of protein

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

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

homogenization

One of the easiest ways to manipulate the percentage of milk fat in the diet is to

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

curdling

Milk is graded based on

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

cultured

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