3.02 Dairy Foods I

Front

Using heat to destroy harmful bacteria in dairy products is known as:

Back

Pasteurization

Front

The milk fat in raw milk rises to the surface during surface. Which processing method will prevent this from occurring? Options: Pasteurization, Scalding, Homogenization, Vitamin D fortification

Back

Homogenization

Front

When foods have been fortified they have:

Back

had vitamins added to them

Front

What has NOT been added to milk? Sugar, Vitamin A, Vitamin D

Back

Sugar

Front

Which product has the most fat? Options: Fortified skim milk, Purple label milk, Fortified whole milk, Sherbert

Back

Fortified whole milk

Front

This product is made from cream and may or may not have salt: Sweetened whipped cream, Sweet butter, Skim milk, Whole milk

Back

Sweet butter

Front

Which product is not a cultured dairy product: Milk, Buttermilk, Yogurt, Sour cream

Back

Milk

Front

Cultured dairy products have had what added to them?

Back

Healthy bacteria

Front

This type of milk has had most of its water removed: Evaporated milk, Powdered milk, Condensed milk, Skim milk

Back

Powdered milk

Front

The categories of dairy products are: Cured, uncured, cultured, fat free; Whole, 2%, fat-free, buttermilk; Fresh, concentrated, cultured, frozen; Ice cream, buttermilk, dry milk, whole milk

Back

Fresh, concentrated, cultured, frozen