Chapter 8: Phase 1- Dairy Products

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Author:
jamesmcelwain
ID:
288214
Filename:
Chapter 8: Phase 1- Dairy Products
Updated:
2014-11-05 05:57:00
Tags:
milk cheese butter
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Description:
Chapter 8 review
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  1. What are the processing techniques for milk
    • Pasteurization
    • Ultra pastuerization
    • Ultra high temperature processing
    • homogenization
    • Milkfat removal (2%, 1%, FF)
  2. At what temperature should milk be stored at?
    <41 deg F
  3. 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.
  4. What type of milk is produced by removing approx. 60% of water from whole, homogenized milk?
    Evaporated Milk
  5. This type of milk is created by removing 60% of water from whole, homogenized milk and has 40-45% sugar.
    Sweetened Condensed Milk
  6. This type of milk is made by removing all water from whole, homoginized milk.
    Dry Milk Powder
  7. What are some types of cultured milk?
    • Buttermilk
    • Sour cream
    • creme fraiche
    • yogurt
  8. 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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