Deck 11: Milk and Milk Products

Question 1

Homogenization modifies the following components of milk:

A) Fat particle size
B) Fatty acid content
C) Protein state (native vs. denatured)
D) A and B
E) A and C.

Answer 1

E

Question 2

Casein micelles are precipitated by;

A) Lactase
B) Lactose
C) Enolase
D) Rennin
E) None of these

Answer 2

D

Question 3

Pasteurization of milk means heating to a degree sufficient to:

A) Denature the casein
B) Denature the protein
C) Destroy all bacteria
D) Destroy pathogenic microorganisms
E) Decrease the size of fat globules

Answer 3

D

Question 4

Small crystals in ice cream are promoted by all the following except:

A) Agitation during freezing
B) Gelatin in the mixture
C) High fat content
D) Still freezing
E) Rapid agitation during the first few minutes of turning

Question 5

The hormone that can increase milk production in cows is

A) Casein
B) Gingko biloba
C) Recombinant bST
D) Whey
E) None of these.

Question 6

UHT milk storage is safely done at:

A) Room temperature
B) Only in the refrigerator
C) Preferably in the freezer
D) Room temperature before opening and refrigerated after opening
E) None of these

Question 7

Whole cow's milk is approximately:

A) 72% water
B) 75% water
C) 82 % water
D) 88% water
E) 92% water

Question 8

The tendency of dried milk to become crystalline is due to:

A) Sucrose
B) Somatotropin
C) Lactose
D) Palmitoleic acid
E) None of these

Question 9

The fat globule membrane contains:

A) Phospholipids and proteins
B) Lactose and sucrose
C) Lactose and proteins
D) Phospholipids only
E) Phospholipids and lactose

Question 10

Evaporated milk can be whipped to a foam if it is:

A) Chilled thoroughly
B) Heated
C) Diluted
D) A and C
E) B and C

Question 11

Milk can be clotted by adding

A) Acid
B) Rennin
C) Lactase
D) A and B
E) B and C

Question 12

Stability of a milk foam is enhanced by:

A) Chilling
B) Gelatin
C) High fat content of cream
D) Lemon juice
E) All of the above

Question 13

T of F. Chilled fat serves as the principal stabilizer in a whipped cream foam.

Question 14

The most abundant proteins in milk curd are

A) lactoglobulin and casein
B) αs-casein, β-casein, and κ-casein
C) Lactalbumin and lactoglobulin
D) Casein and lactalbumin
E) None of these

Question 15

The levels of casein fractions can be altered genetically.

Question 16

The increase in volume when ice cream is frozen with agitation is:

A) Frothy
B) Negligible
C) Overrun
D) Slight
E) None of the above

Question 17

The fatty acid that is particularly important in butter flavor is:

A) Palmitic
B) Oleic
C) Palmitoleic
D) Stearic
E) Butyric

Question 18

Substances of colloidal dimensions are slightly more effective in
modifying vapor pressure than are materials that form true solutions.

Question 19

Most nonfat dry milk is agglomerated or instantized which means it:

A) Dissolves rapidly in water
B) Dissolves slowly in water
C) Is less stable to storage
D) Will not spoil
E) A and C

Question 20

Salt added to ice surrounding the container in which ice cream is being frozen:

A) Raises the freezing point of the ice cream
B) Lowers the freezing point of the ice cream
C) Raises the freezing point of the ice
D) Lowers the freezing point of the ice
E) None of these

Question 21

Initially, right after this happened and was noted, could any use have been made of the milk?

Question 22

Explain what happens to milk proteins to produce a "cooked milk" flavor. Include what the proteins are subjected to, their structure, what happened to the R groups, which R groups are involved, etc.

Question 23

Certified raw milk is safe to drink because careful inspections mean that no dangerous organisms are present.

Question 24

List the components of milk and indicate if they exist in solution, colloidal dispersion, or suspension.

Question 25

Casein is a phosphoprotein. This is a fibrillar protein structure.

Question 26

Rennin is an enzyme from calves' stomachs and is used in cheese making.

Question 27

Lowering the pH of fresh milk from 6.6 to between 4.6 and 5.2 will cause precipitation of casein.

Question 28

If this had happened to a consumer, what would you have told her to do with the milk?

Question 29

To whip evaporated or nonfat dry milk foams, both mixtures must be concentrated.

Question 30

When proteins coagulate, they are more soluble.

Question 31

Edible casein films can be used to retard moisture loss from fruits.

Question 32

Enzymes can precipitate casein by adjusting the pH to the isoelectric point of casein.

Question 33

Casein is destabilized when enzymes and new cross-linkages form to clot milk.

Question 34

As water forms ice crystals, the solute that is left becomes less concentrated.

Question 35

Homogenized milk does not need to be pasteurized because homogenization sterilizes milk.

Question 36

What happened to the milk?

Question 37

Distinguish between casein and whey proteins, including factors affecting stability of each.

Question 38

A consumer asks you to recommend a good, non-stringy cheese for a particular dish.
What would be your first choice and why? Explain why some other types of cheeses might not be as desirable.

Question 39

The curd is higher in carbohydrates than the whey of milk.

Question 40

The principal proteins in milk are casein and the whey proteins, which include lactoglobulin and lactalbumin.

Question 41

If a consumer were interested in making tomato soup from scratch, what steps would you have him/her take to ensure a smooth product? What would be the possible effect of reheating the leftover soup? How does the isoelectric point concept fit into this discussion?

Question 42

List two similarities between candies and frozen desserts.