Milk Products Review

This is a change from a fluid to a thickend mass, curdle, or congeal

• Coagulation

• Brine

• Rennet

• Ripening

This term refers to water strongly saturated with salt

• Coagulation

• Brine

• Rennet

• Ripening

This is a stomach enzyme that coagulates casein and is used to commercially curdle milk in the making of cheese

• Coagulatiion

• Brine

• Rennet

• Ripening

This term refers to cheese curing, and is a process in cheese making that is responsible for the distinct flavor of cheese

• Coagulation

• Brine

• Rennet

• Ripening

This term is heating raw milk at a high enough temperature for a sufficient time to remove pathogens (bacteria) and increase shelf life. Has no effect on nutritional value

• Pasteurization

• Homogenization

• UHT Milk

• Fortification

This term breaks up and disperses milk fat throughout the milk to prevent cream from rising to the top

• Pasteurization

• Homogenization

• UHT Milk

• Fortification

This term is heated to a higher temp than pasteurized milk and stays fresher longer by about 3 months.

• Pasteurization

• Homogenization

• UHT MIlk

• Fortification

What term means to add vitamins into something?

• Pasteurization

• Homogenization

• UHT Milk

• Fortification

Which stage in cheese production adds acid to milk to change the pH level

• Acidification

• Coagulation

• Separating

• Salting

What is the last step in the cheese making process?

• Pretretment

• Separating

• Ripening

• Cutting and shaping