Chapter 27 Milk

Front 1

True or False:

Lactose is the sugar in milk and many other milk products.

Back 1

True

Front 2

True or False:

Most people need the equivalent of 1 cup from the Milk Group daily.

Back 2

False

Front 3

True or False:

Fortified soy milk is good for those who have trouble digesting lactose.

Back 3

True

Front 4

True or False:

The fat content of all Milk Group foods is high.

Back 4

False

Front 5

True or False:

Adding flavorful milk products to your meals and snacks is difficult to do.

Back 5

False

Front 6

True or False:

Milk does not contain any bacteria.

Back 6

False

Front 7

True or False:

Plain yogurt is a calcium rich substitute for sour cream.

Back 7

True

Front 8

True of False:

The process of breaking down proteins' structure in milk is called denaturing.

Back 8

True

Front 9

True or False:

Curdled milk can be fixed by slow, steady stirring.

Back 9

False

Front 10

True or False:

You can keep milk in your refrigerator for several more days after the listed sell-by date.

Back 10

True

Front 11

You are heating some milk on the stovetop. How do you keep it from scorching?

Back 11

Use Low Heat

Front 12

What is another word for ripened cheese?

Back 12

Aged cheese

Front 13

What term describes the solid by product that comes from coagulated casein in milk?

Back 13

Curd

Front 14

What term describes the liquid by-product that comes from coagulated casein in milk?

Back 14

Whey

Front 15

What is another name for the live cultures found in yogurt?

Back 15

probiotics

Front 16

With what vitamin is most milk fortified?

Back 16

Vitamin D

Front 17

What is the term for milk that is processed at an ultra high temperature to kill all bacteria?

Back 17

UHT milk

Front 18

What term describes a milk powder with the water and fat removed?

Back 18

nonfat dried milk

Front 19

What term means processed to break fat globules into tiny drops to be evenly mixed in milk?

Back 19

Homogenized

Front 20

What is soy milk made from?

Back 20

Soy beans

Front 21

What term on the label means that milk meets the quality standards set by the U.S. Food and Drug Administration?

Back 21

Grade A

Front 22

Aging processes help cheese _____________, or slowly create, unique flavors and textures.

Back 22

develop

Front 23

These cheeses (blue cheese) are made with an edible mold

Back 23

Veined

Front 24

Heat and exposure to acidic ingredients _______, or act on, protein molecules by straightening them.

Back 24

Affect

Front 25

Cheese needs to do this rather than cooking.

Back 25

Melt