Food Science Quiz

Study Notes

Food Science Texts Series Overview

Food Science Texts Series is edited by Dennis R. Heldman from the University of Missouri.
The series includes works by various authors and experts from universities such as University of Wisconsin, University of Missouri, Cornell University, University of Nevada, Ohio State University, and Virginia Polytechnic Institute and State University.
The series covers various topics including food microbiology, food processing, sensory evaluation of food, food sanitation, and modern food microbiology.
The lecture on milk and milk products is delivered by Dr. Habiba Shah, an Assistant Professor at the School of Public Health (SPH).
The lecture aims for students to understand the introduction and composition of milk, acquire knowledge about milk production and its basic properties, and be equipped with knowledge of the physio-chemical properties of milk and quality control tests used to test milk quality and composition.
The FDA defines milk as the lacteal secretion obtained by the complete milking of healthy cows, containing not less than 8% milk solids-not-fat and 3% milk fat, and being practically free from colostrum.
If the water is removed from milk, only 13% of the product remains, which constitutes the milk solids.
The composition of milk solids includes 27% protein (casein), 30% fat (referred to as "cream" when combined with water), 37% lactose (milk sugar), and 6% ash/minerals (vitamins).
The lecture on milk and milk products is part of the course BN403 at the School of Public Health (SPH).
The FDA's definition of milk emphasizes the importance of obtaining milk from healthy cows and the specific characteristics it must possess.
The lecture on milk and milk products covers the complete milking of healthy cows, the absence of colostrum, and the specific percentages of milk solids-not-fat and milk fat required.
The lecture on milk and milk products provides an in-depth understanding of the composition and properties of milk, essential for students in the field of food science.

Description

Test your knowledge of food science with this quiz! Explore topics such as food preservation, sensory evaluation, food chemistry, and more. Whether you're a student or a professional in the food industry, this quiz will challenge and expand your understanding of food science.