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37: In Review Questions
Lactose is the _____ component in milk.
A. protein
B. carbohydrate
C. fat
D. mineral
What is the required minimum fat content of whole milk?
Contrast pasteurization with ultra high temperature (UHT) pasteurization.
What is homogenization?
List three common concentrated milk products.
What dairy product has the highest percentage of butterfat?
List the forms in which butter is packaged.
Cultured dairy products are acidic and thick because the bacteria that is added to the milk produces _____ _____.
What is the coagulant that is added to milk when making cheese?
A. Lactose
B. Curds
C. Albumin
D. Rennet
True or false. The more whey that is removed from the curds, the firmer the cheese will be.
A. True
B. False
What are the parts of an egg?
Compare the look of a fresh, raw egg white with an egg white from an old egg.
Name the five purchase forms of eggs.
List four guidelines for storing dairy and egg products.
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