Cow's milk is made from protein, fat, carbohydrates, and
25% Water
10% Water
100% Cream
75% Water
Raw Milk
Contains 2% milkfat
A canned whole milk concentrate
Non fat milk
Fresh, unpasteurized milk straight from the cow
2% Milk
Nonfat milk
canned whole milk concentrate, with added sugar
is the product obtained by removal of water
Contains 2% milkfat
Type of cheese that melts well but can also be used as slices, shredded or cubed.
Hard Cheese
Soft Cheese
Semi-Soft Cheese
Semi-Hard Cheese
Butter must be a minimum of _____ milk fat.
80%
40%
20%
60%
What is the term to describe a milk product with a custard like consistency. It is made by fermenting partially skimmed milk with special acid forming bacteria?
half and half
Yogurt
whipping cream
sour cream
Evaporated Milk
a canned whole milk with added sugar
a canned whole milk prepared by evaporating enough water
nonfat milk
fresh, unpasteurized milk
A butter substitute made from hydrogenate oils is called:
sour cream
margarine
high fat butter
cream cheese
Sweetened Condenced Milk
nonfat milk
contains 2% milk
contains 3.25% milkfat
A canned whole milk concentrate with added sugar
aged for less than 6 months and are relatively mild-tasting. They are very dense and firm, but still have some springiness.
Soft Cheese
Hard Cheese
Semi Hard Cheese
Semi Soft Cheese
Two Nutrients found in cows milk include:
Riboflavin and Vitamin C
Riboflavin and Calcium
Phosphorus and Vitamin C
Calcium and Vitamin C
FIFO is encouraged for storing milk because
It should be a high grade milk
It should be refrigerator
Store in a cool, dark place
It should be rotated so that the oldest milk is used first
Whole Milk
2% milkfat
straight from the cow
non fat milk
3.25% milkfat
Skim Milk
Contains over 3.25% milkfat
Non Fat Milk
Fresh, unpasteurized milk straight from the cow
Contains 2% milkfat
Nonfat Dry Milk
a canned whole milk concentrate
Is the product obtained by removal of water only
contains over 3.25% milkfat
contains 2% milkfat
Nutritionally, _______ cheeses are rich in fat, protein, and minerals. They have the least amount of moisture in any type of cheese so they keep longer. Hard cheese is aged or ripened.
Hard Cheese
Semi Soft
Soft
Semi Hard
Canned Milk should be
should be froze
Stored in a cool, dry place
Should be used before raw milk
During Pasteurization, milk should be heated to AT LEAST:
145
100
200
155
Vitamins are added to raw milk in a process called:
Fortification
Augmentation
Pasteurization
Fermentation
Example of Semi-Soft Cheese
Parmesan
Monterey Jack
Cheddar
Cottage
Example of Soft Cheese
Parmesan
Monterey Jack
Cottage Cheese
Cheddar
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