
Quiz on Milk and Cream Processing
Quiz
•
Hospitality and Catering
•
10th Grade
•
Hard
Patrick Skrobe
Used 1+ times
FREE Resource
30 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the continuous phase in fresh milk?
Milkfat
Surfactant envelope
Milk
Air pocket
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What color represents the milkfat in the diagram?
White
Red
Yellow
Blue
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the role of the surfactant envelope in cream?
It traps air and water.
It limits cream mobility.
It helps fat particles to move.
It releases hydrophobic butterfat.
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the dispersed phase in fresh milk?
Milk
Milkfat
Air pocket
Surfactant envelope
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What limits cream mobility in the diagram?
Milk
Surfactant envelope
Air pocket
Butterfat
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What phase is considered oil-in-water suspension?
Fresh milk
Creamline milk
Whipped cream
Butter
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What process is used to make sweet butter?
Fermentation
Pasteurization
Boiling
Freezing
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