Question 1

All of the following are examples of cultured milk products except

Accepted Answer

A)  buttermilk. 
B)  yogurt. 
C)  kefir. 
D)  almond milk. 
A)  buttermilk. 
B)  yogurt. 
C)  kefir. 
D)  almond milk. D

Question 2

Rules and regulations surrounding milk fortification can be confusing. Explain what fortification is and which types of milk have to be fortified with vitamin A, which ones have to be fortified with vitamin D, and then which ones usually have either vitamins A or D added although it is not mandatory.

Accepted Answer

Fortification is the process of adding essential vitamins and minerals to a food product to improve its nutritional value. In the case of milk, fortification typically involves adding vitamins A and D.

In the United States, all fluid milk products, including low-fat and fat-free milk, are required to be fortified with vitamin A. This regulation is in place to help prevent vitamin A deficiency, which can lead to vision problems and weakened immune function.

On the other hand, vitamin D fortification is required for all milk products in the United States, with the exception of those labeled as "lactose-free" or "plant-based." This is because vitamin D helps the body absorb calcium and maintain strong bones, making it an important nutrient for overall health.

While fortification with vitamins A and D is mandatory for most milk products, some types of milk, such as whole milk, may have either vitamin A or vitamin D added, but it is not required. This means that while these vitamins may be present in some whole milk products, it is not guaranteed, and consumers should check the nutrition label to confirm the presence of these nutrients.

Question 3

Reduced-fat milk is also called

Accepted Answer

A)  skim milk. 
B)  2% milk. 
C)  1% milk. 
D)  whole milk. 
A)  skim milk. 
B)  2% milk. 
C)  1% milk. 
D)  whole milk. B

Question 4

Your friend knows that you are studying nutrition and she recently had a checkup that found she was at elevated risk for heart disease. Your friend asks you why her doctor recommended she switch from whole milk to low-fat or nonfat milk and dairy products. How should you respond?

Accepted Answer

Certainly! When your friend's doctor rec

Question 5

What is the pH of milk?

Accepted Answer

A)  6.6 
B)  7.0 
C)  7.6 
D)  6.0 
A)  6.6 
B)  7.0 
C)  7.6 
D)  6.0

Question 6

One cup of milk contains approximately _____ grams of protein.

Accepted Answer

A)  6 
B)  8 
C)  10 
D)  17 
A)  6 
B)  8 
C)  10 
D)  17

Question 7

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 8

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 6 months. 
C)  packages milk products aseptically in sterile containers. 
D)  allows milk to remain at room temperature up to 48 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 6 months. 
C)  packages milk products aseptically in sterile containers. 
D)  allows milk to remain at room temperature up to 48 hours after the seal has been broken.

Question 9

Vitamin D fortification is required for

Accepted Answer

A)  reduced-fat milks. 
B)  evaporated whole and evaporated fat-free milks. 
C)  reduced-fat and fat-free milks. 
D)  all types of milk. 
A)  reduced-fat milks. 
B)  evaporated whole and evaporated fat-free milks. 
C)  reduced-fat and fat-free milks. 
D)  all types of milk.

Question 10

Milk does not contain

Accepted Answer

A)  vitamins A and D. 
B)  many of the B vitamins. 
C)  complex carbohydrates or fiber. 
D)  protein and calcium. 
A)  vitamins A and D. 
B)  many of the B vitamins. 
C)  complex carbohydrates or fiber. 
D)  protein and calcium.

Question 11

Fat-free (nonfat) milk should contain no more than _____% 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 12

In some ways milk can be considered close to a nearly perfect food because of its nutrient content. Explain what nutrient milk contains and also mention what it is lacking that makes it not an entirely "perfect" food.

Accepted Answer

Milk is considered close to a nearly per

Question 13

Rank the following selected milk products from lowest to highest fat gram content per cup: (1) buttermilk, (2) canned whole evaporated milk, (3) canned whole sweetened condensed milk, (4) whipping cream, and (5) whole milk.

Accepted Answer

A)  2, 1, 3, 4, 5 
B)  3, 2, 1, 5, 4 
C)  1, 5, 2, 3, 4 
D)  2, 3, 5, 4, 1 
A)  2, 1, 3, 4, 5 
B)  3, 2, 1, 5, 4 
C)  1, 5, 2, 3, 4 
D)  2, 3, 5, 4, 1

Question 14

Fat-free milk should contain no more than 0.5% milk fat and a minimum of 8.25% milk solids-non-fat (MSNF).

Accepted Answer

A) True 
 B)False

Question 15

Lactose intolerance is a problem for 30 to 50 million Americans, especially in certain ethnic groups. As a result, your best friend is opening a bakery-cafe catering to this population and is beginning the process of recipe development. She would like your input and knowledge regarding the use of plant-based milk substitutes. Give her specific cow's milk alternatives and the characteristics of each "milk."

Accepted Answer

Certainly! When catering to a lactose-in

Question 16

What process is done to break up the fat globules in milk into much smaller globules that do not clump together and are permanently dispersed in a very fine emulsion?

Accepted Answer

A)  homogenization 
B)  coagulation 
C)  pasteurization 
D)  fermentation 
A)  homogenization 
B)  coagulation 
C)  pasteurization 
D)  fermentation

Question 17

Switching from whole milk to low-fat (1%) milk will save you about how many calories per 8 oz cup?

Accepted Answer

A)  25 
B)  50 
C)  75 
D)  100 
A)  25 
B)  50 
C)  75 
D)  100

Question 18

Which of the following milk beverages is defined as having the appearance, taste, and function of milk but as being nutritionally inferior?

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 19

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

Accepted Answer

A) True 
 B)False

Question 20

The Food and Drug Administration (FDA) states that imitation milk is nutritionally inferior to its original counterpart.

Accepted Answer

A) True 
 B)False

Exam 10: Milk

All of the following are examples of cultured milk products except

Reduced-fat milk is also called

Your friend knows that you are studying nutrition and she recently had a checkup that found she was at elevated risk for heart disease. Your friend asks you why her doctor recommended she switch from whole milk to low-fat or nonfat milk and dairy products. How should you respond?

What is the pH of milk?

One cup of milk contains approximately _____ grams of protein.

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

Ultrahigh-temperature (UHT) processing

Vitamin D fortification is required for

Milk does not contain

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

In some ways milk can be considered close to a nearly perfect food because of its nutrient content. Explain what nutrient milk contains and also mention what it is lacking that makes it not an entirely "perfect" food.

Rank the following selected milk products from lowest to highest fat gram content per cup: (1) buttermilk, (2) canned whole evaporated milk, (3) canned whole sweetened condensed milk, (4) whipping cream, and (5) whole milk.

Fat-free milk should contain no more than 0.5% milk fat and a minimum of 8.25% milk solids-non-fat (MSNF).

What process is done to break up the fat globules in milk into much smaller globules that do not clump together and are permanently dispersed in a very fine emulsion?

Switching from whole milk to low-fat (1%) milk will save you about how many calories per 8 oz cup?

Which of the following milk beverages is defined as having the appearance, taste, and function of milk but as being nutritionally inferior?

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

The Food and Drug Administration (FDA) states that imitation milk is nutritionally inferior to its original counterpart.

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