
Latte e i Latticini
Authored by Andrea Landini
Science
10th Grade

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13 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Con il termine generico "latte" si intende il prodotto ottenuto dalla mungitura del seguente animale:
capra
vacca
asina
cammella
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Il latte parzialmente scremato ha un contenuto in grasso di circa:
0,5 - 0,8%
1,5 - 1,8%
3 - 3,2%
4 - 5%
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Il latte crudo è:
un latte trattato a 50 °C per 3 minuti
un latte appena munto, senza alcun risanamento
un latte arricchito
un latte fresco pastorizzato
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Il latte H. D. o delattosato è:
un latte addizionato di lattosio
un latte privo di sali minerali
un latte privo di lattosio
un latte fermentato
5.
MULTIPLE SELECT QUESTION
30 sec • 1 pt
Indica quali sono i fermenti lattici impiegati nella preparazione dello yogurt:
Saccharomyces cerevisiae
Lactobacillus bulgaricus
Streptococcus thermophilus
Stafilococcus aureus
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Lo yogurt probiotico è un alimento adatto per:
combattere lo scorbuto
apportare il sale minerale ferro
apportare lattosio
ripristinare la flora batterica intestinale
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Il latte intero è un alimento particolarmente carente del seguente nutriente:
calcio
fosforo
ferro
vitamina D
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