Dairy Products: Cheese and Milk Overview

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Questions and Answers

What is the primary component of milk by percentage?

Carbohydrates

Fat

Protein

Water (correct)

Which of the following best describes whole milk in terms of its physical classification?

A gas

A solid suspension

A solution, dispersion, or emulsion (correct)

A colloid

What is the purpose of homogenization in milk processing?

To improve vitamin absorption

To enhance flavor

To prevent creaming (correct)

To increase fat content

Which vitamin must low-fat milk typically be fortified with to meet regulatory standards?

Vitamin D Signup and view all the answers

What can be a consequence of bleaching on vitamin content in milk?

Destruction of vitamin A Signup and view all the answers

Which ingredient is commonly used as a bleaching agent in milk processing?

Benzoyl peroxide Signup and view all the answers

What is the typical protein content in whole milk?

3-4% Signup and view all the answers

In the context of milk processing, what does fortification primarily aim to address?

Nutritional deficiencies Signup and view all the answers

Which component of milk is primarily responsible for its energy content?

Fat Signup and view all the answers

Which of the following is NOT a common processing technique for milk?

Desalination Signup and view all the answers

What is the main purpose of pasteurization in milk processing?

To kill harmful bacteria Signup and view all the answers

Which of the following is a consequence of consuming high-fat dairy products?

Potential for higher cholesterol levels Signup and view all the answers

What is MSNF in the context of milk composition?

Milk solids not fat Signup and view all the answers

Cheesemaking primarily involves which process?

Fermentation with bacteria and rennet Signup and view all the answers

Which milk product has undergone the process of culturing?

Buttermilk Signup and view all the answers

What characteristic is essential for whole milk compared to reduced-fat varieties?

A specific percentage of fat Signup and view all the answers

Which statement accurately describes the definition of cheese as provided by the FDA?

Cheese can be made from curd of various kinds of milk, including skimmed milk. Signup and view all the answers

What is the primary role of chymosin in the cheesemaking process?

To coagulate milk and prevent its rapid flow in the digestive tract. Signup and view all the answers

From 10 lbs of milk, how much cheese is produced according to the information provided?

1 lb of cheese Signup and view all the answers

Which component is NOT typically found in cheese?

Vegetable oils Signup and view all the answers

What common misconception do people have about the fat content in cheese?

Cheese is composed primarily of saturated fat. Signup and view all the answers

Which of the following enzymes is involved in coagulating milk to form curds?

Protease Signup and view all the answers

Health effects of cheese consumption could include which of the following?

Enhanced risk of cardiovascular disease due to saturated fat. Signup and view all the answers

Which statement best describes the use of enzymes in the cheesemaking process?

Animal and plant enzymes can be used to form curds. Signup and view all the answers

Study Notes

Cheese

The FDA defines cheese as a product made from milk curds obtained from cows, or other animals with or without added cream.
Cheese is made by coagulating milk curds with rennet, lactic acid, or other enzymes.
Cheese is ripened using special molds or seasoning.
Cheese contains casein, fat, minerals, and milk serum, including whey proteins, lactose, and water-soluble vitamins.
It takes 10 lbs of milk to make 1 lb of cheese.

Milk

An average of 87 to 88% of milk is water.
Milk contains approximately 3.5% fat in whole milk, with saturated fat being the primary type.
Milk contains carbohydrates like lactose at a level of less than 5%, and 3 to 4% protein.
Milk is classified as a solution, dispersion, or emulsion based on its components.
Milk is processed through pasteurization to kill harmful bacteria.
Homogenization prevents fat from separating and rising to the top of the milk container.
Fat droplet size is altered during homogenization.
Fortification of milk with fat-soluble vitamins A and D is optional.
Low-fat milk, nonfat milk, and low-fat chocolate milk must be fortified with 2000 International Units (IU) or 140 Retinol Equivalents (RE) vitamin A per quart.
Bleaching of milk with benzoyl peroxide (BP) is allowed by the FDA for flavor and color enhancement.
Vitamin A or its precursors can be destroyed during bleaching, causing the need for added vitamin A during processing.

Dairy

Milk and milk products are produced by the mammary glands of female mammals.
Milk is a mixture of fat, high-quality protein, and water.
Milk contains carbohydrates, vitamins, and minerals.
Milk and milk products are obtained from different species, such as goats, sheep, and cows.
Milk is graded based on the percentage of milk solids and milk solids, not fat (MSNF).
Milk can be cultured, dried, fortified, homogenized, or pasteurized to alter its taste, texture, nutritive value, and shelf life.
Some examples of milk products include buttermilk, cheese, cream, ice milk, ice cream, sour cream, and yogurt.
The fat content of these products can vary significantly.

Milk Coagulation

Chymosin, or rennet, is a proteolytic enzyme that coagulates milk to prevent rapid flow in the digestive tract.
Chymosin is synthesized by chief cells in the stomach of young ruminant animals like lambs, calves, and goats.
Animal, plant, and microbial protease enzymes can be used to clot milk and form curds.
Curds are formed as a result of casein coagulation by rennet or lactic acid.

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Description

This quiz covers essential information about cheese and milk, including their definitions, composition, and processing methods. Learn how cheese is made from milk curds and the key components of milk such as fat and lactose. Explore the science behind these popular dairy products.