Dairy Products and Milk Processing
29 Questions
0 Views

Choose a study mode

Play Quiz
Study Flashcards
Spaced Repetition
Chat to Lesson

Podcast

Play an AI-generated podcast conversation about this lesson

Questions and Answers

Which cheese is known for its grainy texture and is aged for at least two years?

  • Gruyère
  • Parmigiano-Reggiano (correct)
  • Provolone
  • Gouda

What is the primary characteristic that defines blue-veined cheeses?

  • They are cured for a minimum of two years
  • They are made from goat's milk
  • They have a red rind
  • They contain cultures of Penicillium causing blue or green veins (correct)

Which of the following cheeses is NOT categorized as a hard cheese?

  • Cheddar
  • Provolone
  • Gouda
  • Brie (correct)

Which cheese has a mellow, nutty flavor and hard texture, often ripened in a red rind?

<p>Gouda (B)</p> Signup and view all the answers

What is a defining characteristic of fresh goat cheese?

<p>A distinctly peppery and slightly acidic taste (D)</p> Signup and view all the answers

What is the primary reason for pasteurizing milk?

<p>To kill harmful pathogens. (D)</p> Signup and view all the answers

What is the minimum fat content required for a liquid milk product to be classified as cream?

<p>18% (C)</p> Signup and view all the answers

Which process ensures that the fat droplets in milk do not separate, creating a uniform product?

<p>Homogenization (B)</p> Signup and view all the answers

Which type of milk has the lowest fat content?

<p>Skim milk (C)</p> Signup and view all the answers

What is the typical fat content range for whipping cream?

<p>30% to 40% (A)</p> Signup and view all the answers

Which of the following is a typical application of cream in cooking by chefs?

<p>To enrich sauces, soups, and desserts. (D)</p> Signup and view all the answers

What is a characteristic of ultra-high-temperature (UHT) pasteurized milk?

<p>It has a cooked taste and is suitable for cooking. (B)</p> Signup and view all the answers

Besides from cow's milk, what are some other sources of milk mentioned in the text?

<p>Sheep, goat and buffalo (A)</p> Signup and view all the answers

Which characteristic is most indicative of unripened cheeses?

<p>Mild, neutral, or slightly sweet taste (D)</p> Signup and view all the answers

What is the primary difference between mozzarella and mozzarella di Bufala?

<p>Mozzarella di Bufala is softer and creamier due to being made from Mediterranean buffalo's milk. (C)</p> Signup and view all the answers

Why is feta cheese described as having a crumbly texture?

<p>It is typically not pressed after being drained. (B)</p> Signup and view all the answers

Which of the following best characterizes the texture of cottage cheese?

<p>Loose and unpressed (A)</p> Signup and view all the answers

What is a key characteristic of soft-ripened cheeses?

<p>They are more firm and compact than unripened cheeses. (D)</p> Signup and view all the answers

Semi-soft cheeses are known to develop a specific characteristic when over-ripe. What is it?

<p>A chewed-in aroma or odor (C)</p> Signup and view all the answers

Which of the following is NOT an unripened cheese?

<p>Brie (A)</p> Signup and view all the answers

What is the main reason mozzarella has a stringy texture?

<p>The curds are cooled and stretched during the production process. (B)</p> Signup and view all the answers

Which of the following best describes the relationship between fat content and peak formation when whipping cream?

<p>Cream with a lower fat content (30-35%) generally produces weaker peaks. (B)</p> Signup and view all the answers

What is a key characteristic of fermented dairy products that distinguishes them from non-fermented ones?

<p>They have a sour taste due to fermentation. (C)</p> Signup and view all the answers

Which dairy product is made by culturing skim milk with bacteria?

<p>Buttermilk (C)</p> Signup and view all the answers

Why is clarified butter often preferred for frying and sauce making?

<p>It has both water and milk solids removed, making it stable for high-heat cooking. (C)</p> Signup and view all the answers

Which of these is a significant difference between evaporated milk and condensed milk?

<p>Condensed milk contains added sugar, while evaporated milk does not. (D)</p> Signup and view all the answers

What is the primary role of rennet in the cheese making process?

<p>To curdle the milk by separating milk solids from whey. (C)</p> Signup and view all the answers

Why is sweet or unsalted butter often preferred by chefs over salted butter?

<p>It provides chefs with a neutral base and full control over seasoning. (D)</p> Signup and view all the answers

Which of the following is a guideline to follow when whipping cream?

<p>Chill the cream and equipment prior to whipping to help achieve peaks faster. (D)</p> Signup and view all the answers

Flashcards

Pasteurized milk

Milk that has been heated to a specific temperature for a set time to eliminate harmful bacteria.

Ultra-high-temperature (UHT) pasteurization

The process of heating milk to a very high temperature for a short period to kill most bacteria.

Homogenization

The process of preventing cream from separating in milk by re-emulsifying fat droplets.

Cream

A milk product with high fat content, often used for whipping, sauces, and desserts.

Signup and view all the flashcards

Churning

The process of separating butterfat from the remaining milk components.

Signup and view all the flashcards

Heavy cream

A milk product with high fat content (18% or more) used to give body and flavor to sauces, soups, and desserts.

Signup and view all the flashcards

Whole milk

Milk that comes directly from a cow, with only vitamin D added.

Signup and view all the flashcards

Skim milk

Milk with most of the fat removed, containing less than 0.5% fat.

Signup and view all the flashcards

Whipping Cream Fat Content

Cream with a fat content of 30-35% produces weaker peaks when whipped compared to heavy cream with a fat content of 36-40%.

Signup and view all the flashcards

Whippable Cream

Pure or pasteurized cream requires additives to become whippable.

Signup and view all the flashcards

Chilling Cream

Chilling the cream and equipment before whipping helps achieve peaks faster.

Signup and view all the flashcards

Sweetening Whipped Cream

Powdered sugar should be added after whipping cream to prevent over-whipping.

Signup and view all the flashcards

Over-Whipped Cream

Over-whipping cream can lead to separation into butter and whey.

Signup and view all the flashcards

Fermented Dairy

Fermented dairy products have active bacteria added, resulting in a sour taste.

Signup and view all the flashcards

Evaporated Milk

Evaporated milk has removed 60% of its water content, and it is canned to prolong shelf life.

Signup and view all the flashcards

Butter Composition

Butter is a dairy product made by churning milk or cream fat and protein, with approximately 80% butterfat.

Signup and view all the flashcards

Hard cheeses

Cheeses with a firm texture and varying degrees of softness, mildness, or sharpness depending on their age.

Signup and view all the flashcards

Gruyère and Emmental

A type of hard cheese known for its nutty taste and rubbery texture, often used in fondues and sauces.

Signup and view all the flashcards

Goat's milk cheeses

A type of cheese made from goat's milk, known for its mild, peppery, and slightly acidic taste.

Signup and view all the flashcards

Processed cheeses

A food product made from cheese, milk, and fermented dairy ingredients, mixed with emulsifiers and poured into molds.

Signup and view all the flashcards

Blue-veined cheeses

Cheeses made with cultures of the mold Penicillium, giving them blue or green veins throughout and a distinct moldy aroma and taste.

Signup and view all the flashcards

Soft-ripened cheeses

Cheeses that are aged for a shorter period, typically 1 to 6 months, and have a softer, more delicate texture. They often have a slightly tangy flavor.

Signup and view all the flashcards

Semi-soft cheeses

Cheeses that have a more firm texture and a more developed flavor than unripened cheeses. They are typically aged for longer periods, ranging from a few weeks to several months.

Signup and view all the flashcards

Unripened cheeses

Cheeses that are young and haven't had time to develop a rind. They have a mild, sometimes slightly sweet or salty flavor.

Signup and view all the flashcards

Cream cheese

A fresh cheese made from cow's milk and cream, known for its mild flavor and spreadable texture.

Signup and view all the flashcards

Feta cheese

A brined, cured white cheese from Greece, made from goat's milk or a combination of sheep and goat's milk. It has a crumbly texture and a salty, tangy flavor.

Signup and view all the flashcards

Cottage cheese

A fresh cheese with a very mild flavor and a loose texture. It's drained but not pressed.

Signup and view all the flashcards

Mozzarella cheese

A soft, stringy cheese made from cow's milk, often used in pizza and other dishes.

Signup and view all the flashcards

Ricotta cheese

An Italian cheese made from sheep, cow, or Italian buffalo milk. It has a slightly sweet flavor and a slightly grainy texture.

Signup and view all the flashcards

Study Notes

Dairy Products

  • Dairy products are commonly used in professional kitchens
  • Milk from cows is most used, but other sources include buffalo, sheep, and goats
  • Milk is processed into various products like pasteurized milk, cream, sour cream, crème fraîche, yogurt, buttermilk, butter, and cheese
  • Dairy products are high in calcium, protein, potassium, often fortified with vitamins D and A.

Milk Processing

  • Milk is pasteurized to kill pathogens, heated to 161°F (72°C) for 15 seconds.
  • Ultra-pasteurization heats milk to 275°F (135°C) for 4 seconds
  • Ultra-high-temperature pasteurization heats milk to 250-300°F for 2-6 seconds to achieve a cooked taste

Milk Products

  • Whole milk: Contains all natural cow's milk constituents and Vitamin D
  • Skim/Non-fat milk: Fat has been largely removed
  • Low-fat milk: Contains 0.5% to 2% fat
  • Homogenization: Process of re-emulsifying fat droplets to prevent cream separation in milk
  • Cream: Milk product with at least 18% fat content, used in sauces, soups, and desserts

Whipping Cream

  • Whipping creams have high fat content (30-40%)
  • Whipping cream with 30-35% fat creates a weaker peak than 36-40% fat whipping cream
  • Raw or pasteurized cream needs additives to whip properly
  • Chilling cream and equipment will improve whipping speed

Fermented Milk and Cream Products

  • Fermented products have added bacteria leading to a sour taste
  • Sour cream: Cream with lactic acid and bacteria
  • Crème fraîche: Aged cultured cream
  • Buttermilk: Cultured skim milk
  • Yogurt: Made from whole or low-fat milk cultured with special bacteria

Milk Products with Water Removed

  • Evaporated milk: 60% water removed, canned to increase shelf life
  • Condensed milk: Evaporated milk with added sugar
  • Dried whole milk: Liquid completely evaporated into powder form
  • Non-fat dry milk: Water and fat removed, resulting in powder form

Butter

  • Made from churning milk fat and protein
  • Unsalted/Sweet butter: Used as a base for cooking and flavor additions
  • Clarified butter: Water and milk solids are removed

Margarine

  • Made from vegetable and/or animal fats to mimic butter

Cheeses

  • Cheeses are made from milk curdled with enzymes, then processed, cured, or aged to produce variety of flavors and textures
  • Unripened cheeses: Mild taste, young, soft (cottage cheese, ricotta, mozzarella)
  • Soft-ripened cheeses: Brie de Meaux, Fontina, Port Salut (firmness with more substantial flavor)
  • Semi-soft cheeses: Brie, Camembert, Roquefort, Limburger
  • Hard cheeses: Cheddar, Gruyere, Emmental, Gouda, Provolone
  • Parmigiano-Reggiano: Hard, Italian grating cheese aged at least 2 years
  • Blue-veined cheeses: Penicillium mold (Roquefort, Stilton, Gorgonzola)
  • Goat's milk cheeses: Fresh, soft or dried textures. Distinct, peppery acidic taste

Processed Cheeses

  • Made from cheese, other milk, and dairy ingredients, mixed with emulsifiers, often poured into molds to solidify

Studying That Suits You

Use AI to generate personalized quizzes and flashcards to suit your learning preferences.

Quiz Team

Related Documents

Dairy Products PDF

Description

Explore the world of dairy products and the intricate processes involved in milk processing. This quiz covers various types of milk, their processing methods, and the nutritional benefits of dairy products. Test your knowledge on everything from pasteurization techniques to different milk varieties.

More Like This

Use Quizgecko on...
Browser
Open
Browser
Browser