Exam 10: Milk

Discuss the use of milk products in food preparation What factors influence the flavor of milk? What happens when milk is exposed to the application of heat and the addition of acids, enzymes, polyphenolic compounds, and salts?

Although milk is rich in many minerals, it is low in iron 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.

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

There was a significant (300%) increase in the consumption of reduced-fat milk between 1970 and 1990 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.

Which of the following milks has to be refrigerated?

Approximately 80% of the calcium ingested by Americans is derived from dairy products 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.

The USDA grades milk and the _____ ensures the sanitation of dairy farms and processing plants

In fermented dairy products some _____ is broken down to provide _____ for bacterial growth, and this makes the curd softer and more digestible

ultrapasteurization

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

What is fortification? Which types of milk products require fortification? What is the basis for requiring some milk products to be fortified while others require no fortification at all? In cases where it is optional, why do some manufacturers fortify anyway?

Which of the following milk products most commonly contains both prebiotics and probiotics?

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

Ultrahigh-temperature (UHT) processing

Which of the following milks has/have a slightly sweeter flavor?

Your friend knows that you studying dairy products and asks you the following questions that she has always wondered about Showing off all of your food science knowledge, give her detailed answers for each of her following questions: Why does nonfat milk have a bluish hue? Why does yogurt have both a tart and buttery flavor? Why does a skin form on the surface of heated milk?

Among domesticated cattle, which of the following factors does not influence milk's content?

Which of the following is incorrect about whole chocolate milk?

Evaporated milk contains 60% of the water of fresh fluid 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.

Which of the following proteins does not easily coagulate with a short exposure to heat?