Milk and Milk Processes

Skimmed milk lacks vitamins A and D.

• True

• False

Whole milk contains approximately 4% saturated fat.

• True

• False

Myosin and casein are the main proteins found in milk.

• True

• False

Homogenisation improves the texture and flavour of milk.

• True

• False

Pastuerisation involves milk being heated to 72oC for 5 seconds.

• True

• False

Tags

NGSS.MS-PS1-4

Spoilage of milk is caused by lactic acid bacteria.

• True

• False

What sugar is naturally present in milk?

• Sucrose

• Fructose

• Galactose

• Lactose

Name the starter culture added to milk during cheese production.

What is added to coagulate milk and change it to curds and whey during cheese production?

• Lactic Acid Bacteria

• Rennet

• Casein

• Lactose

Select the semi-hard cheese from the list below:

• Edam

• Mozerella

• Feta

• Cheddar