Milk, Cheese, and Protein Quiz

Proteins are composed of the elements (a)  

• Carbon, Hydrogen, Oxygen, Nitrogen
• Carbon, Oxygen, Phosphorus, Sulfur
• Hydrogen, Nitrogen, Calcium, Iron
• Oxygen, Nitrogen, Sodium, Potassium

Tags

NGSS.HS-LS1-6

What are the monomers of proteins?

• Nucleotides

• Amino acids

• Fatty acids

• Monosaccharides

Tags

NGSS.HS-LS1-6

Define the following term: Acidification.

• A) The process of increasing acidity in a substance

• B) The neutralization of acids by bases

• C) The conversion of acids into salts

• D) The absorption of acids in the stomach.

Tags

NGSS.HS-ESS3-5

What is the difference between complete and incomplete proteins?

• Complete proteins contain all essential amino acids, while incomplete proteins do not

• Incomplete proteins contain all essential amino acids, while complete proteins do not

• Complete proteins are only found in plants, while incomplete proteins are found in animals

• Incomplete proteins are only found in plants, while complete proteins are found in animals.

How many amino acids are there?

• 10

• 20

• 30

• 40

List the 9 essential amino acids.

• Histidine, Isoleucine, Leucine, Lysine, Methionine, Phenylalanine, Threonine, Tryptophan, Valine

• Alanine, Arginine, Asparagine, Aspartic acid, Cysteine, Glutamic acid, Glutamine, Glycine, Proline

• Serine, Tyrosine, Alanine, Arginine, Asparagine, Aspartic acid, Cysteine, Glutamic acid, Glutamine

• Glycine, Proline, Serine, Tyrosine, Alanine, Arginine, Asparagine, Aspartic acid, Cysteine

What are the names of the solid and liquid portion of milk after protein has coagulated?

• Curds and Whey

• Cream and Skim Milk

• Butter and Buttermilk

• Cheese and Yogurt

Match the following proteins with their primary role in cheese production.

• Primary protein in cheese production

• Casein

• Protein found in egg whites

• Globulin

• Byproduct of cheese production

• Albumin

• Protein involved in immune response

• Whey

After coagulation, milk separates into ______ and whey.

• Curds

• Cream

• Butter

• Cheese

The function of microbes in blue cheese is to (a)   .

• Add flavor
• Harden the texture
• Increase shelf life
• Reduce fat content