Cow's milk is made from protein, fat, carbohydrates, and
10% Water
25% Water
75% Water
100% Cream
During Pasteurization, milk should be heated to AT LEAST:
155
145
200
100
Butter must be a minimum of _____ milk fat.
60%
40%
80%
20%
aged for less than 6 months and are relatively mild-tasting. They are very dense and firm, but still have some springiness.
Semi Soft Cheese
Hard Cheese
Semi Hard Cheese
Soft Cheese
2% Milk
canned whole milk concentrate, with added sugar
is the product obtained by removal of water
Nonfat milk
Contains 2% milkfat
Nonfat Dry Milk
contains over 3.25% milkfat
a canned whole milk concentrate
contains 2% milkfat
Is the product obtained by removal of water only
Skim Milk
Contains 2% milkfat
Fresh, unpasteurized milk straight from the cow
Contains over 3.25% milkfat
Non Fat 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.
Soft
Semi Soft
Semi Hard
Hard Cheese
Two Nutrients found in cows milk include:
Riboflavin and Calcium
Phosphorus and Vitamin C
Riboflavin and Vitamin C
Calcium and Vitamin C
Raw Milk
Non fat milk
Fresh, unpasteurized milk straight from the cow
A canned whole milk concentrate
Contains 2% milkfat
Milk Alternative
Whole Milk
Margarine
Almond Milk
Yogurt
A butter substitute made from hydrogenate oils is called:
margarine
high fat butter
sour cream
cream cheese
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
whipping cream
half and half
sour cream
Type of cheese that melts well but can also be used as slices, shredded or cubed.
Hard Cheese
Soft Cheese
Semi-Soft Cheese
Semi-Hard Cheese
Example of Semi-Soft Cheese
Cottage
Parmesan
Monterey Jack
Cheddar
Sweetened Condenced Milk
contains 3.25% milkfat
nonfat milk
A canned whole milk concentrate with added sugar
contains 2% milk
FIFO is encouraged for storing milk because
It should be a high grade milk
It should be refrigerator
Store in a cool, dark place
It should be rotated so that the oldest milk is used first
Vitamins are added to raw milk in a process called:
Augmentation
Pasteurization
Fortification
Fermentation
Example of a hard cheese
Gouda
Cheddar
Cottage Cheese
Cream Cheese
Canned Milk should be
Stored in a cool, dry place
Should be used before raw milk
should be froze
Example of Soft Cheese
Parmesan
Cottage Cheese
Cheddar
Monterey Jack
Evaporated Milk
a canned whole milk with added sugar
a canned whole milk prepared by evaporating enough water
fresh, unpasteurized milk
nonfat milk
Your experience on this site will be improved by allowing cookies.