Question 1

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

Accepted Answer

A) True 
 B)False  False

Question 2

Ultrapasteurization is a process in which a milk product is heated to temperatures up to _____ degrees 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 B

Question 3

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

Accepted Answer

A) True 
 B)False  True

Question 4

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

Accepted Answer

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

Question 5

Matching
Definition choices:
-pasteurization

Accepted Answer

A) a process in which a milk product is heated above 145 degrees F but below 280 degrees F for 0.01 to 15 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 above 145 degrees F but below 280 degrees F for 0.01 to 15 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 6

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

Accepted Answer

A) True 
 B)False

Question 7

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 8

Matching
Definition choices:
-homogenization

Accepted Answer

A) a process in which a milk product is heated above 145 degrees F but below 280 degrees F for 0.01 to 15 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 above 145 degrees F but below 280 degrees F for 0.01 to 15 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 9

Many varieties of milk are fortified with vitamins A and D, with D being required in all milk types and A optional in several types of milk.

Accepted Answer

A) True 
 B)False

Question 10

The fat in whole milk is primarily (66%)saturated.

Accepted Answer

A) True 
 B)False

Question 11

Since milk components are rarely added to processed foods, individuals with a milk allergy can usually make food safe choices without reading food labels.

Accepted Answer

A) True 
 B)False

Question 12

Matching
Definition choices:
-cultured

Accepted Answer

A) a process in which a milk product is heated above 145 degrees F but below 280 degrees F for 0.01 to 15 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 above 145 degrees F but below 280 degrees F for 0.01 to 15 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

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 14

Milk products are rich in all of the following nutrients except

Accepted Answer

A)  vitamins A and D. 
B)  many of the B vitamins. 
C)  vitamins C and E. 
D)  protein and calcium. 
A)  vitamins A and D. 
B)  many of the B vitamins. 
C)  vitamins C and E. 
D)  protein and calcium.

Question 15

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 complexesf. none of the above answers is correct 
A)  fat 
B)  carotene 
C)  riboflavin 
D)  niacin 
E)  calcium complexesf. none of the above answers is correct

Question 16

Which of the following milk components is responsible for the presence of lactose intolerance in humans?

Accepted Answer

A)  the protein fractions 
B)  the carbohydrate fractions 
C)  the vitamins 
D)  the minerals 
E)  the lipid fractions 
A)  the protein fractions 
B)  the carbohydrate fractions 
C)  the vitamins 
D)  the minerals 
E)  the lipid fractions

Question 17

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 18

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

Accepted Answer

A) True 
 B)False

Question 19

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 20

Which of the milks listed below is not recommended for lactose-intolerant individuals?

Accepted Answer

A)  imitation milk 
B)  reduced-lactose milk 
C)  soy milk 
D)  rice milk 
E)  canned evaporated milk 
A)  imitation milk 
B)  reduced-lactose milk 
C)  soy milk 
D)  rice milk 
E)  canned evaporated milk

Exam 10: Milk

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

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

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

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

Matching Definition choices: -pasteurization

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

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

Matching Definition choices: -homogenization

Many varieties of milk are fortified with vitamins A and D, with D being required in all milk types and A optional in several types of milk.

The fat in whole milk is primarily (66%)saturated.

Since milk components are rarely added to processed foods, individuals with a milk allergy can usually make food safe choices without reading food labels.

Matching Definition choices: -cultured

Milk is graded based on

Milk products are rich in all of the following nutrients except

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

Which of the following milk components is responsible for the presence of lactose intolerance in humans?

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.

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

Milk is _____ percent water with a pH of _____.

Which of the milks listed below is not recommended for lactose-intolerant individuals?

Food Selection

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Milk is _ percent water with a pH of _.