Deck 16: Milk

Question 1

According to the standard of identity under Title 21 of the Code of Federal Regulations,milk in the final package form for beverage shall contain _____.

A)not less than 9.25 percent milk solids not fat and no less than 4.25 percent milk fat.
B)not less than 8.25 percent milk solids not fat and no less than 3.25 percent milk fat
C)not less than 12.25 percent milk solids not fat and no less than 5.25 percent milk fat
D)not less than 10.25 percent milk solids not fat and no less than 8.25 percent milk fat

Answer 1

B

Question 2

In the butter-making process,ripening takes _____.

A)7 to 10 hours
B)12 to 15 hours
C)1 to 2 days
D)3 to 5 days

Answer 2

B

Question 3

Milk available in stores today is usually pasteurized and homogenized.

Answer 3

True

Question 4

Where fat is replaced in a milk product,the replacement must perform the same function as the original fat.

Question 5

Traditionally,cheese was made as a way to preserve milk's nutrients.

Question 6

Federal law requires that butter contain _____ percent milk fat.

A)no more than 65
B)approximately 70
C)roughly 75
D)at least 80

Question 7

Milk fresh from a cow contains microorganisms that are harmful to humans.

Question 8

_____ is a semisolid fermented milk product that originated centuries ago in Bulgaria.

A)Sour cream
B)Cream cheese
C)Yogurt
D)Whipped cream

Question 9

_____ milk is used for fluid,or beverage,milk products.

A)Class I
B)Class II
C)Class III
D)Class IV

Question 10

Since 1970,milk production in the United States has risen by _____.

A)almost half
B)nearly two-thirds
C)approximately three-quarters
D)less than one-third

Question 11

All raw milk must be processed within _____ of receipt at the plant.

A)12 hours
B)24 hours
C)36 hours
D)72 hours

Question 12

Homogenization should be done for milk used to make cheese.

Question 13

Milk is homogenized to _____.

A)kill harmful bacteria that could cause illness in consumers
B)remove the excess fat solids from the final product
C)prevent the cream portion from rising to the top of the package
D)extend the shelf life of milk that is shipped long distances

Question 14

Most milk in the United States is produced by cows.

Question 15

Whipped butter is not churned like regular butter.

Question 16

One well-known substitute for a milk product is margarine.

Question 17

High quality milk has a high number of somatic cells.

Question 18

Removing water from milk does not change its shelf life.

Question 19

For maintaining quality,fresh milk should be stored in a home refrigerator for no more than _____.

A)10 to 30 days
B)two weeks
C)three weeks
D)5 days

Question 20

Ice cream contains _____ sweeteners.

A)up to 40 percent
B)a minimum of 24 percent
C)12 percent to 16 percent
D)no more than 10 percent