Deck 10: Milk

Question 1

Intolerance to the form of sugar found in milk is caused by a deficiency of the _____ enzyme, which is required to digest this sugar.

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

Answer 1

C

Question 2

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 2

E

Question 3

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

Answer 3

B

Question 4

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 5

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 6

One cup of milk contains approximately _____ grams of protein.

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

Question 7

Which of the following factors does not influence the composition of milk produced by domesticated cattle?

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 composition

Question 8

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 9

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 10

Milk is graded based on

A) bacterial count.
B) fat content.
C) the protein value of raw milk.
D) vitamin and mineral content.
E) the amount of added vitamins and minerals.

Question 11

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

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 13

Ultrapasteurization is a process in which a milk product is heated to temperatures up to _____ degrees F for 0.01 to 15 seconds.

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

Question 14

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 15

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

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

Question 16

Which of the following milk components 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 17

Which of the following compounds does not contribute to the color of milk?

A) fat
B) carotene
C) riboflavin
D) niacin
E) calcium complexesf. none of the above answers is correct

Question 18

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

A) 30%
B) 50%
C) 66%
D) 75%
E) 100%

Question 19

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

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

Question 20

Pasteurization destroys almost _____ percent of pathogenic bacteria, molds, and yeasts.

A) 85
B) 95
C) 98
D) 100

Question 21

Children are drinking less milk than in the past because they are drinking more of other beverages, such as soft drinks and fruit juices.

Question 22

The enzyme lactase breaks the lactose polysaccharide into its two disaccharide units.

Question 23

Which of the following milk products most commonly contains both prebiotics and probiotics?

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

Question 24

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 25

Which of the following milks has to be refrigerated?

A) instant nonfat dried milk
B) nonfat dried milk
C) canned milk
D) unopened UHT milk
E) buttermilk

Question 26

Fat-free (nonfat)milk should contain no more than _____ percent milk fat.

A) zero
B) 0.1
C) 0.5
D) 1.0
E) 1.5 f. 3.0

Question 27

Cow's milk by itself cannot serve as a complete source of nutrition for humans.

Question 28

Which of the following statements about whole chocolate milk is false?

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 kcalories per cup.
D) a, b, and c are all false statements
E) a, b, and c are all true statements

Question 29

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) wait until after the milk and acid are combined to heat the mixture.

Question 30

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

Question 31

Casein is the liquid portion of milk that separates from the curd during cheese production.

Question 32

Which of the following proteins does not easily coagulate with a short exposure to heat?

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

Question 33

Since milk components are rarely added to processed foods, individuals with a milk allergy can usually make food safe choices without reading food labels.

Question 34

Which of the following milk products has not had bacterial cultures added to ferment the lactose into lactic acid?

A) buttermilk
B) yogurt
C) acidophilus milk
D) kefir
E) sour cream f. none of the above answers is correct

Question 35

Which of the following milks has a slightly sweeter flavor than unmodified milk?

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

Question 36

Fat-free milk should contain no more than 0.5 percent milk fat and a minimum of 8.25 percent milk solids-non fat (MSNF).

Question 37

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 38

The fat in whole milk is primarily (66%)saturated.

Question 39

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 40

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 41

Matching
Definition choices:
a.a process in which a milk product is heated above 145 degrees F but below 280 degrees F for 0.01 to 15 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 42

The percentage of fat in commercial creams varies from 18 to 36%.

Question 43

The Food and Drug Administration (FDA)states that imitation milk is nutritionally inferior to its original counterpart.

Question 44

Matching
Definition choices:
a.a process in which a milk product is heated above 145 degrees F but below 280 degrees F for 0.01 to 15 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 45

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

Question 46

Matching
Definition choices:
a.a process in which a milk product is heated above 145 degrees F but below 280 degrees F for 0.01 to 15 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 47

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

Question 48

Matching
Definition choices:
a.a process in which a milk product is heated above 145 degrees F but below 280 degrees F for 0.01 to 15 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

Question 49

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

Question 50

Matching
Definition choices:
a.a process in which a milk product is heated above 145 degrees F but below 280 degrees F for 0.01 to 15 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 51

Evaporated milk contains 60% of the water of fresh fluid milk.

Question 52

Soy milk is fortified with the carbohydrate lactose.