Deck 10: Milk

Question 1

Definition choices:
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 milk products requires neither vitamin A nor vitamin D fortification?

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

Answer 1

E

Question 2

Definition choices:
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.
Lactose intolerance is caused by a deficiency of the _____ enzyme, which is required to digest lactose

A)maltase
B)sucrase
C)lactase
D)amylase

Answer 2

C

Question 3

Definition choices:
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.
_____ percent of the calcium ingested by Americans is derived from dairy products

A)Twenty
B)Forty
C)Sixty
D)Eighty

Answer 3

D

Question 4

Definition choices:
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.
One of the easiest ways to manipulate the percentage of milk fat in the diet is to

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

Question 5

Definition choices:
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.
Milk products are rich in all of the following nutrients except

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

Question 6

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

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

Question 7

Definition choices:
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 components in processed foods contributes to emulsification and stabilization?

A)caseinates
B)whey powder
C)whey protein isolates
D)immunoglobulins

Question 8

Definition choices:
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 is responsible for the presence of lactose intolerance in humans?

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

Question 9

Definition choices:
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

A)USDA
B)U.S.Public Health Service
C)FDA
D)U.S.Department of Commerce

Question 10

Definition choices:
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.
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

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 11

Definition choices:
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 protein that represents approximately 80% of the proteins in milk is

A)rennin.
B)whey.
C)casein.
D)butyric acid.
E)the immunoglobulins.

Question 12

Definition choices:
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 is incorrect about whole chocolate milk?

A)Chocolate milk is actually a suspension in which the continuous phase consists of milk fat and cocoa butter, whereas the dispersed phase includes the cocoa particles, fat-free milk solids, and sugar.
B)Fortification of all chocolate milk with vitamins A and D is mandatory.
C)Chocolate milk contains approximately 209 calories per cup.
D)all of the above answers are correct
E)none of the above answers is correct

Question 13

Definition choices:
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.
Milk is graded based on

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 14

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

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

Question 15

Definition choices:
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.
Ultrahigh-temperature (UHT) processing

A)destroys fewer pathogenic bacteria than standard pasteurization.
B)allows milk to be stored at room temperature and unopened up to six months.
C)packages milk products aseptically in sterile containers.
D)allows milk to remain at room temperature up to forty-eight hours after the seal has been broken.

Question 16

Definition choices:
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.
Milk is _____ percent water with a pH of _____

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

Question 17

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

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

Question 18

Definition choices:
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.
Pasteurization destroys _____ percent of pathogenic bacteria, molds, and yeasts

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

Question 19

Definition choices:
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.
One cup of milk contains approximately _____ grams of protein

A)six
B)eight
C)ten
D)seventeen

Question 20

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

A)season of the year
B)type of feed ingested
C)stage of lactation
D)breed
E)none of the above; all influence milk's content

Question 21

Definition choices:
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.
Sweetened condensed milk has 50% of its weight in water removed with 50% sugar added

Question 22

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

Question 23

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

Question 24

Definition choices:
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 milks listed below is not recommended for lactose intolerant individuals?

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

Question 25

Definition choices:
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?

A)instant nonfat dried milk
B)nonfat dried milk
C)canned milk
D)unopened ultra-pasteurized milk
E)buttermilk

Question 26

Definition choices:
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/have a slightly sweeter flavor?

A)carbonated
B)low sodium
C)homogenized
D)reduced lactose
E)reduced fat and low fat

Question 27

Definition choices:
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

Question 28

Definition choices:
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

Question 29

Definition choices:
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 best way to prevent the curdling of a milk mixture that contains an acid is to

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 30

Definition choices:
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 vitamins that are low in milk are C and E

Question 31

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

Question 32

Definition choices:
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 milk products most commonly contains both prebiotics and probiotics?

A)yogurt
B)buttermilk
C)sour cream
D)whipping cream

Question 33

Definition choices:
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?

A)casein
B)whey
C)lactoglobulin
D)lactalbumin

Question 34

Definition choices:
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 milk beverages is made by replacing all or part of the milk fat with a vegetable fat?

A)eggnog
B)imitation milk
C)filled milk
D)sweetened condensed milk
E)instant milk

Question 35

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

A)lactose, lactase
B)carbohydrate, hydrogen
C)lipid, oxygen
D)protein, nitrogen

Question 36

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

Question 37

Definition choices:
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.
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

Question 38

Definition choices:
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 percentage of fat in commercial creams varies from 18 to 36% fat

Question 39

Definition choices:
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 difference in the source of the milk (eg, goats, camels) causes great variation in the composition

Question 40

Definition choices:
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.
Evaporated milk contains 60% of the water of fresh fluid milk

Question 41

Definition choices:
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.
cultured

Question 42

Definition choices:
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.
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?

Question 43

Definition choices:
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.
ultrapasteurization

Question 44

Definition choices:
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.
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?

Question 45

Definition choices:
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.
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?

Question 46

Definition choices:
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.
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, and the equipment used to whip the cream, and the length of the whipping time

Question 47

Definition choices:
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.
What is the nutritional value of milk for individuals, regardless of age? What are some alternative solutions for individuals who are lactose intolerant?

Question 48

Definition choices:
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.
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?

Question 49

Definition choices:
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.
curdling

Question 50

Definition choices:
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.
homogenization

Question 51

Definition choices:
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.
pasteurization