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Dairy Unit Review!
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Vitamin A and D are added to the milk
Fortified Milk
Extremely versatile, as well as one of the most nutritious food items available.
Milk
a process by which the fat droplets from milk are emulsified and the cream does not separate. (The reason you don't have to shake milk before drinking.)
Homogenization
Milk, Rennet, Salt, and _________ are the four main ingredients used to make cheese.
cultures
Rennet comes from...
The stomach lining in young cows
Almond and coconut milk are substitutes for dairy milk if people are....
Lactose intolerant
Who discovered pasteurization?
Louie Pasteur
The process of heating milk to 161 degrees for 15 seconds to kill the enzymes.
Pasteurization
Unpasteurized milk is also called...
raw milk
The thick/solid portion while making cheese
curd
The liquid portion while making cheese is called?
whey
Blue cheese has extra calcium added to create the “blue” color.
False
If there is mold on cheese, how far around the mold should you cut off to save the rest of the cheese?
1/4 inch
If cheese has mold on it, you should immediately throw it away.
False
Chocolate milk comes from brown cows.
False
Whole milk is the most nutrient dense milk choice.
True
Pre-shredding firm cheeses prior to preparing a dish will help speed up the cooking process and does not change the flavor or consistency.
False
__________________ is when a liquid thickens or becomes a solid.
coagulate
What temperature do you need to reach when scalding milk?
180 degrees
__________________ is to heat milk below the boiling point.
Scald
_________________ is to bring to maturity.
ripen
_________________ is the burning of a dairy based food.
scorch
_________________ is to add water to bring back to its original state.
reconstitute
What is added to blue veined cheeses to cause the veining?
Penicillium
Which ingredient in cheese making causes the proteins to coagulate?
Rennet
Which does not impact the aging/flavoring process of cheese?
Rennet


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