This set of Dairy Engineering Question Bank focuses on “Dairy Products – 4”.
1. Curd is the _______________during the cheese making process.
a) A region which supplies substantial components required
b) Material found in the stomach of young calves necessary
c) Liquid portion at the bottom on the container that is hard to dispose of
d) From Custard-like substance formed at the top of the container
Explanation: When during the fermentation the cheese maker has gauged that sufficient lactic acid has been developed; rennet is added to cause the casein to precipitate. As the curd is formed, milk fat is trapped in a casein matrix. After adding the rennet, the cheese milk is left to form curds over a period of time. It has custard like texture.
2. Butter is made from the milk and/or cream and must contain a minimum of?
a) 5% fat
b) 20% fat
c) 50% fat
d) 80% fat
Explanation: Butter is a dairy product containing up to 80% butterfat which is solid when chilled and at room temperature in some regions and liquid when warmed.
3. Cottage cheese is a soft, unripened cheese with approximately _____________moisture content.
Explanation: All cottage cheeses are soft and contain a lot of water – their moisture content is up to almost 80%. The remaining one fifth consists of dry matter.
4. Parmesan and/or Romano cheese are very hard grated/shaken cheese with __________moisture content.
Explanation: Parmesan is considered to be a dry cheese because its maximum moisture content is 50%. Its minimum milk fat content is 22%.
5. Rennet is used in many milk products to produce a thicker bodied product. Natural rennet comes from?
a) Mines in Eastern China
b) Microscopic plants growing the ocean
c) Inside the stomach of young claves
d) Composted cow manure treated with UV rays
Explanation: Rennet is a complex of enzymes produced in the stomachs of ruminant mammals. Chymosin, its key component, is a protease enzyme that curdles the casein in milk. This helps young mammals digest their mothers’ milk.
6. Cultured sour cream is required by Federal standards to have a minimum of ___________
a) 3.25% fat
b) 5% fat
c) 10% fat
d) 18% fat
Explanation: Sour cream is a cultured cream product that contains about 20% butterfat and has a sour flavor.
7. Sour Cream frequently develops a bitter flavor due to continued bacterial proteolytic enzyme activity when stored for more than?
a) 1 week
b) 3-4 weeks
c) 6-8 weeks
d) 10-12 weeks
Explanation: Bitter off flavors are often indicators of excess proteolytic activity. Sour cream must remain highly viscous when in contact with warm food. Processing companies develop starter cultures that cause optimum bitter flavor development when stored more than 3-4 weeks.
8. Yogurt is manufactured from fresh, whole, low fat or skim milk that is heated before fermentation. However, Federal standards require yogurt to have a minimum of _____ fat.
Explanation: The fat content in yogurt is required to be 3.3% or more in full-fat yogurt . The majority of fat in yogurt is saturated (70%), but it also contains a fair amount of monounsaturated fat.
9. Low-fat yogurt must have a minimum of _______ fat and a maximum of ________fat.
a) 1%, 4%
b) .5%, 2.5%
c) .5%, 2%
d) 1%, 3.25%
Explanation: The fat content can range from 0.4% – 2% in non-fat yogurt to 3.3% or more in full-fat yogurt . The majority of fat in yogurt is saturated (70%), but it also contains a fair amount of monounsaturated fat.
10. Non-fat yogurt must have a maximum of ______ fat prior to the addition of bulky flavors.
Explanation: The fat content can range from 0.4% – 2% in non-fat yogurt to 3.3% or more in full-fat yogurt . It should be the minimum of 0.4% prior to addition of bulky flavors.
11. Cream is a liquid milk product separated from the fluid milk that must contain a minimum of?
a) 4% fat
b) 10% fat
c) 14% fat
d) 18% fat
Explanation: Cream should contain minimum of 18% fat. It can be different for different variety in the same category.
12. Heavy cream (whipping cream) contains a minimum milk fat of?
Explanation: Heavy cream has 18% milk fat. It is rich dairy product.
13. Dry cream is produced by removing the water from pasteurized milk and/or cream. Dry cream should contain a minimum of?
a) 18% fat
b) 30% fat
c) 40% fat
d) 75% fat
Explanation: There are differences in milk-fat content. All cream contains at least 18 percent milk fat: “whipping cream” is made up of 30 percent, while cartons labeled “heavy cream” or “heavy whipping cream” must contain 36 percent or more.
14. Dry cream is produced by removing the water from pasteurized milk and/or cream. Dry cream will have a maximum milk fat of _______ for economic factors.
Explanation: Naturally rich 75%-fat powder with a naturally high fat content, Cream Powder is the perfect way to add that rich, creamy, dairy taste to products.
15. Buttermilk is the product resulting from?
a) An addition of extra fat to raw fluid milk
b) Removal of the butter (fat particles) form raw fluid milk
c) Heating of both butter and milk to facilitate the blending of them together
d) Artificial product produced using non-saturated vegetable oils
Explanation: Buttermilk refers to a number of dairy drinks. Originally, buttermilk was the liquid left behind after churning butter out of cream. This type of buttermilk is known as traditional buttermilk.
Sanfoundry Global Education & Learning Series – Dairy Engineering.
To practice Dairy Engineering Question Bank, here is complete set of 1000+ Multiple Choice Questions and Answers.