Deck 10: Milk

Question 1

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

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

Answer 1

B

Question 2

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

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

Answer 2

D

Question 3

Reduced-fat milk is also called

A) skim milk.
B) 2% milk.
C) 1% milk.
D) whole milk.

Answer 3

B

Question 4

One cup of milk contains approximately _____ grams of protein.

A) 6
B) 8
C) 10
D) 17

Question 5

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 6

What are the major proteins found in milk?

A) rennins
B) wheys
C) caseins
D) butyric acids
E) immunoglobulins

Question 7

What is the pH of milk?

A) 6.6
B) 7.0
C) 7.6
D) 6.0

Question 8

What enzyme is needed to digest milk sugar? Inadequate amounts or lack of this enzyme can lead to the intolerance of milk and dairy products.

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

Question 9

Which part of milk is responsible for lactose intolerance in humans?

A) protein
B) carbohydrate
C) fat
D) vitamins and minerals

Question 10

Which of the following is NOT a type of pasteurization?

A) low-temperature longer-time
B) low-temperature shorter-time
C) high-temperature shorter-time
D) higher-heat shorter-time

Question 11

Vitamin D fortification is required for

A) reduced-fat milks.
B) evaporated whole and evaporated fat-free milks.
C) reduced-fat and fat-free milks.
D) all types of milk.

Question 12

Which part of milk is used in the food industry to aid with the browning of baked goods and with the making of confectionary and frozen desserts?

A) protein
B) whey
C) lactose
D) lactase

Question 13

Milk does not contain

A) vitamins A and D.
B) many of the B vitamins.
C) complex carbohydrates or fiber.
D) protein and calcium.

Question 14

Pasteurization destroys almost 100% of pathogenic bacteria, yeasts, and molds and ___ to ___% of other nonpathogenic bacteria.

A) 5; 10
B) 20; 40
C) 50; 75
D) 95; 99

Question 15

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 6 months.
C) packages milk products aseptically in sterile containers.
D) allows milk to remain at room temperature up to 48 hours after the seal has been broken.

Question 16

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

A) fat
B) carotene
C) riboflavin
D) niacin
E) calcium complexes
F) None these are correct.

Question 17

Switching from whole milk to low-fat (1%) milk will save you about how many calories per 8 oz cup?

A) 25
B) 50
C) 75
D) 100

Question 18

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 19

Which of the following enzymes is measured to ensure sufficient pasteurization of milk?

A) alkaline phosphatase
B) lactoperoxidase
C) lipase
D) catalase

Question 20

Goat's milk is low in which of the following vitamins and nutrients?

A) folate
B) vitamin D
C) vitamin C
D) vitamin B₁₂
E) a, b, and d
F) a, b, c, and d

Question 21

Cow's milk is inappropriate for infants under 1 year to consume because it is low in iron and vitamin B12.

Question 22

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 23

The majority of the fat in whole milk is monounsaturated fatty acids.

Question 24

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

Question 25

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

Question 26

A food allergy is an immune response to a molecule (usually a protein) found in food.

Question 27

Which of the following milk beverages is defined as having the appearance, taste, and function of milk but as being nutritionally inferior?

A) eggnog
B) imitation milk
C) filled milk
D) sweetened condensed milk
E) instant milk

Question 28

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

Question 29

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

Question 30

In reduced-fat and low-fat milks, vitamin A fortification is required, although the addition of Vitamin D is optional.

Question 31

The enzyme most commonly used to coagulate milk is

A) chymosin.
B) lactase.
C) lipase.
D) catalase.
E) alkaline phosphatase.

Question 32

What process is done to break up the fat globules in milk into much smaller globules that do not clump together and are permanently dispersed in a very fine emulsion?

A) homogenization
B) coagulation
C) pasteurization
D) fermentation

Question 33

Which of the following milks is not recommended for lactose-intolerant individuals?

A) coconut milk
B) reduced-lactose milk
C) almond milk
D) rice milk
E) canned evaporated milk

Question 34

All of the following are examples of cultured milk products except

A) buttermilk.
B) yogurt.
C) kefir.
D) almond milk.

Question 35

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

Question 36

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 37

What is the most common vehicle for probiotics and prebiotics?

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

Question 38

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 39

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 40

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

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

Question 41

Rules and regulations surrounding milk fortification can be confusing. Explain what fortification is and which types of milk have to be fortified with vitamin A, which ones have to be fortified with vitamin D, and then which ones usually have either vitamins A or D added although it is not mandatory.

Question 42

Soy milk is fortified with the carbohydrate lactose.

Question 43

How should milk be stored? Include all market forms, discuss both refrigeration and dry storage, and discuss what happens after milks are opened. Aside from preserving the desired quality characteristics of each product, include any food safety or nutritional issues.

Question 44

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

Question 45

Once opened, all milks except sweetened condensed milk must be treated as fresh milks and refrigerated.

Question 46

In some ways milk can be considered close to a nearly perfect food because of its nutrient content. Explain what nutrient milk contains and also mention what it is lacking that makes it not an entirely "perfect" food.

Question 48

Your friend knows that you are studying nutrition and she recently had a checkup that found she was at elevated risk for heart disease. Your friend asks you why her doctor recommended she switch from whole milk to low-fat or nonfat milk and dairy products. How should you respond?

Question 49

It has been suggested that probiotics and prebiotics have a positive impact on health. Why is this? Include all potential health benefits and negative effects. What types of foods does the food industry add them to? Is any additional research needed? What are your own thoughts on supplementing foods to boost the immune system?

Question 50

Lactose intolerance is a problem for 30 to 50 million Americans, especially in certain ethnic groups. As a result, your best friend is opening a bakery-cafe catering to this population and is beginning the process of recipe development. She would like your input and knowledge regarding the use of plant-based milk substitutes. Give her specific cow's milk alternatives and the characteristics of each "milk."

Question 51

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

Question 52

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

Question 53

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

Question 54

The pH at which a casein molecule carries no charge is known as its isoelectric point.

Question 55

Discuss the use of milk products in food preparation. What factors influence the flavor of milk? What happens when milk is exposed to the application of heat and the addition of acids, enzymes, polyphenolic compounds, and salts?

Question 56

The stability of whipped cream is dependent on several factors. Discuss the effects of the following factors on whipped cream: the fat content, the temperature of the cream, the age of the cream, the sugar content, the equipment used to whip the cream, and the length of the whipping time.