Chapter 8: Phase 1- Dairy Products

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What are the processing techniques for milk
- Pasteurization
- Ultra pastuerization
- Ultra high temperature processing
- homogenization
- Milkfat removal (2%, 1%, FF)
At what temperature should milk be stored at?

<41 deg F
Milk's shelf life is reduced by how much for every five degree rise in temperature above 41 deg F?

Shelf life is reduced by HALF for every 5 degrees above 41 deg F.
What type of milk is produced by removing approx. 60% of water from whole, homogenized milk?

Evaporated Milk
This type of milk is created by removing 60% of water from whole, homogenized milk and has 40-45% sugar.

Sweetened Condensed Milk
This type of milk is made by removing all water from whole, homoginized milk.

Dry Milk Powder
What are some types of cultured milk?
- Buttermilk
- Sour cream
- creme fraiche
- yogurt
What are the 7 different verities of cheese
- Fresh or Unripened Cheese
- Soft Cheese
- Semisoft Cheese
- Firm Cheese
- Hard Cheese
- Goat-Milk Cheese
- Processed Cheese

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Card Set

Chapter 8: Phase 1- Dairy Products

Description

Chapter 8 review

Updated

2014-11-05T10:57:00Z

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