Vitamins are added to raw milk in a process called:
Augmentation
Fermentation
Fortification
Pasteurization
aged for less than 6 months and are relatively mild-tasting. They are very dense and firm, but still have some springiness.
Semi Hard Cheese
Soft Cheese
Semi Soft Cheese
Hard Cheese
Whole Milk
non fat milk
straight from the cow
2% milkfat
3.25% milkfat
During Pasteurization, milk should be heated to AT LEAST:
200
155
100
145
Example of a hard cheese
Cheddar
Cottage Cheese
Cream Cheese
Gouda
Example of Semi-Soft Cheese
Cottage
Monterey Jack
Parmesan
Cheddar
FIFO is encouraged for storing milk because
It should be a high grade milk
It should be rotated so that the oldest milk is used first
It should be refrigerator
Store in a cool, dark place
Milk Alternative
Almond Milk
Margarine
Yogurt
Whole Milk
Sweetened Condenced Milk
A canned whole milk concentrate with added sugar
contains 3.25% milkfat
nonfat milk
contains 2% milk
Type of cheese that melts well but can also be used as slices, shredded or cubed.
Semi-Soft Cheese
Semi-Hard Cheese
Hard Cheese
Soft Cheese
A butter substitute made from hydrogenate oils is called:
sour cream
margarine
high fat butter
cream cheese
2% Milk
is the product obtained by removal of water
Nonfat milk
Contains 2% milkfat
canned whole milk concentrate, with added sugar
Two Nutrients found in cows milk include:
Phosphorus and Vitamin C
Riboflavin and Calcium
Calcium and Vitamin C
Riboflavin and Vitamin C
Raw Milk
A canned whole milk concentrate
Fresh, unpasteurized milk straight from the cow
Non fat milk
Contains 2% milkfat
Example of Soft Cheese
Parmesan
Monterey Jack
Cheddar
Cottage Cheese
Skim Milk
Non Fat Milk
Contains over 3.25% milkfat
Contains 2% milkfat
Fresh, unpasteurized milk straight from the cow
Evaporated Milk
nonfat milk
a canned whole milk with added sugar
a canned whole milk prepared by evaporating enough water
fresh, unpasteurized milk
Nutritionally, _______ cheeses are rich in fat, protein, and minerals. They have the least amount of moisture in any type of cheese so they keep longer. Hard cheese is aged or ripened.
Semi Hard
Semi Soft
Hard Cheese
Soft
Butter must be a minimum of _____ milk fat.
80%
60%
40%
20%
What is the term to describe a milk product with a custard like consistency. It is made by fermenting partially skimmed milk with special acid forming bacteria?
Yogurt
sour cream
half and half
whipping cream
Cow's milk is made from protein, fat, carbohydrates, and
10% Water
100% Cream
75% Water
25% Water
Nonfat Dry Milk
contains over 3.25% milkfat
Is the product obtained by removal of water only
contains 2% milkfat
a canned whole milk concentrate
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