Question 1

Milk treated with the enzyme lactase has a slightly tangy flavor.

Accepted Answer

A) True 
 B)False

Question 2

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

Accepted Answer

A) True 
 B)False

Question 3

The stability of whipped cream is dependent on several factors. Discuss the effects of the following factors on whipped cream: the fat content, the temperature of the cream, the age of the cream, the sugar content, the equipment used to whip the cream, and the length of the whipping time.

Accepted Answer

The stability of whipped cream is indeed

Question 4

A food allergy is an immune response to a molecule (usually a protein) found in food.

Accepted Answer

A) True 
 B)False

Question 5

Once opened, all milks except sweetened condensed milk must be treated as fresh milks and refrigerated.

Accepted Answer

A) True 
 B)False

Question 6

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

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? Is any additional research needed? What are your own thoughts on supplementing foods to boost the immune system?

Accepted Answer

Probiotics and prebiotics have been sugg

Question 8

How should milk be stored? Include all market forms, discuss both refrigeration and dry storage, and discuss what happens after milks are opened. Aside from preserving the desired quality characteristics of each product, include any food safety or nutritional issues.

Accepted Answer

See section 10-6. The composition of mil

Question 9

Match between columns
                        Premises: homogenization
pasteurization
UHT pasteurization
fermentation
ultrapasteurization

Accepted Answer

The Answer of heating process used to minimize microbial growth is...

Question 10

Which of the following compounds does not contribute to the color of milk?

Accepted Answer

A)  fat 
B)  carotene 
C)  riboflavin 
D)  niacin 
E)  calcium complexes
F) None these are correct. 
A)  fat 
B)  carotene 
C)  riboflavin 
D)  niacin 
E)  calcium complexes
F) None these are correct.

Question 11

Pasteurization destroys almost 100% of pathogenic bacteria, yeasts, and molds and ___ to ___% of other nonpathogenic bacteria.

Accepted Answer

A)  5; 10 
B)  20; 40 
C)  50; 75 
D)  95; 99 
A)  5; 10 
B)  20; 40 
C)  50; 75 
D)  95; 99

Question 12

Milk is graded based on

Accepted Answer

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

Question 13

The pH at which a casein molecule carries no charge is known as its isoelectric point.

Accepted Answer

A) True 
 B)False

Question 14

Ultrapasteurization is a process in which a milk product is heated to temperatures up to _____°F for 0.01 to 15 seconds.

Accepted Answer

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

Question 15

Which of the following is NOT a type of pasteurization?

Accepted Answer

A)  low-temperature longer-time 
B)  low-temperature shorter-time 
C)  high-temperature shorter-time 
D)  higher-heat shorter-time 
A)  low-temperature longer-time 
B)  low-temperature shorter-time 
C)  high-temperature shorter-time 
D)  higher-heat shorter-time

Question 16

Which of the following enzymes is measured to ensure sufficient pasteurization of milk?

Accepted Answer

A)  alkaline phosphatase 
B)  lactoperoxidase 
C)  lipase 
D)  catalase 
A)  alkaline phosphatase 
B)  lactoperoxidase 
C)  lipase 
D)  catalase

Question 17

Goat's milk is low in which of the following vitamins and nutrients?

Accepted Answer

A)  folate 
B)  vitamin D 
C)  vitamin C 
D)  vitamin B12 
E)  a, b, and d
F) a, b, c, and d 
A)  folate 
B)  vitamin D 
C)  vitamin C 
D)  vitamin B12 
E)  a, b, and d
F) a, b, c, and d

Question 18

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 19

In reduced-fat and low-fat milks, vitamin A fortification is required, although the addition of Vitamin D is optional.

Accepted Answer

A) True 
 B)False

Question 20

The enzyme lactase breaks the lactose polysaccharide into its two disaccharide units.

Accepted Answer

A) True 
 B)False

Exam 10: Milk

Milk treated with the enzyme lactase has a slightly tangy flavor.

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

The stability of whipped cream is dependent on several factors. Discuss the effects of the following factors on whipped cream: the fat content, the temperature of the cream, the age of the cream, the sugar content, the equipment used to whip the cream, and the length of the whipping time.

A food allergy is an immune response to a molecule (usually a protein) found in food.

Once opened, all milks except sweetened condensed milk must be treated as fresh milks and refrigerated.

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

How should milk be stored? Include all market forms, discuss both refrigeration and dry storage, and discuss what happens after milks are opened. Aside from preserving the desired quality characteristics of each product, include any food safety or nutritional issues.

Which of the following compounds does not contribute to the color of milk?

Pasteurization destroys almost 100% of pathogenic bacteria, yeasts, and molds and ___ to ___% of other nonpathogenic bacteria.

Milk is graded based on

The pH at which a casein molecule carries no charge is known as its isoelectric point.

Ultrapasteurization is a process in which a milk product is heated to temperatures up to _____°F for 0.01 to 15 seconds.

Which of the following is NOT a type of pasteurization?

Which of the following enzymes is measured to ensure sufficient pasteurization of milk?

Goat's milk is low in which of the following vitamins and nutrients?

Which of the following milks has to be refrigerated?

In reduced-fat and low-fat milks, vitamin A fortification is required, although the addition of Vitamin D is optional.

The enzyme lactase breaks the lactose polysaccharide into its two disaccharide units.

Food Selection

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Pasteurization destroys almost 100% of pathogenic bacteria, yeasts, and molds and _ to _% of other nonpathogenic bacteria.