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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
Author
jamesmcelwain
ID
288214
Card Set
Chapter 8: Phase 1- Dairy Products
Description
Chapter 8 review
Updated
11/5/2014, 10:57:00 AM
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