Dairy Products and Milk Processing

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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?

Gouda Signup and view all the answers

What is a defining characteristic of fresh goat cheese?

A distinctly peppery and slightly acidic taste Signup and view all the answers

What is the primary reason for pasteurizing milk?

To kill harmful pathogens. Signup and view all the answers

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

18% Signup and view all the answers

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

Homogenization Signup and view all the answers

Which type of milk has the lowest fat content?

Skim milk Signup and view all the answers

What is the typical fat content range for whipping cream?

30% to 40% Signup and view all the answers

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

To enrich sauces, soups, and desserts. Signup and view all the answers

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

It has a cooked taste and is suitable for cooking. Signup and view all the answers

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

Sheep, goat and buffalo Signup and view all the answers

Which characteristic is most indicative of unripened cheeses?

Mild, neutral, or slightly sweet taste Signup and view all the answers

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

Mozzarella di Bufala is softer and creamier due to being made from Mediterranean buffalo's milk. Signup and view all the answers

Why is feta cheese described as having a crumbly texture?

It is typically not pressed after being drained. Signup and view all the answers

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

Loose and unpressed Signup and view all the answers

What is a key characteristic of soft-ripened cheeses?

They are more firm and compact than unripened cheeses. Signup and view all the answers

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

A chewed-in aroma or odor Signup and view all the answers

Which of the following is NOT an unripened cheese?

Brie Signup and view all the answers

What is the main reason mozzarella has a stringy texture?

The curds are cooled and stretched during the production process. Signup and view all the answers

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

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

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

They have a sour taste due to fermentation. Signup and view all the answers

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

Buttermilk Signup and view all the answers

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

It has both water and milk solids removed, making it stable for high-heat cooking. Signup and view all the answers

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

Condensed milk contains added sugar, while evaporated milk does not. Signup and view all the answers

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

To curdle the milk by separating milk solids from whey. Signup and view all the answers

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

It provides chefs with a neutral base and full control over seasoning. Signup and view all the answers

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

Chill the cream and equipment prior to whipping to help achieve peaks faster. Signup and view all the answers

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

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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.