2.1.7. Milk and Dairy Products

Which food is defined as the normal lacteal secretion obtained from the mammary glands of mammals, containing water, protein, fat, lactose, vitamins, and minerals?

Milk

What is the chief protein in milk?

Casein

What is the principal carbohydrate in milk?

Lactose

What is the chief mineral associated with milk?

Calcium

Which pigment contributes to the yellowish color of milk fat, particularly in cow’s milk?

Carotene

Which vitamin contributes to the characteristic yellow-green fluorescence of milk whey?

Riboflavin

Approximately what percentage of whole cow’s milk is water?

87%

Approximately what percentage of whole cow’s milk is protein?

3.4%

Approximately what percentage of whole cow’s milk is fat?

3.7%

Which major milk protein coagulates to form the curd during cheese-making or acidification?

Casein

Which fraction of milk remains in the liquid portion after casein coagulates, containing proteins such as lactalbumin and lactoglobulin?

Whey

Which type of milk is untreated and has not undergone pasteurization or other heat processing?

Raw milk

Which type of milk contains its natural milk fat essentially intact (nothing removed or added), typically about 3.25% or more milk fat?

Whole milk

Which type of milk has been heated to a specified temperature for a specified time to destroy pathogenic microorganisms with minimal change in quality?

Pasteurized milk

Which type of milk has undergone more severe heat treatment than pasteurization to destroy microorganisms and greatly extend shelf life?

Sterilized milk

Which type of milk has undergone a mechanical process that breaks milk-fat globules into smaller particles, preventing cream from rising and separating?

Homogenized milk

Which type of milk has had most or nearly all of its milk fat removed?

Skimmed milk

Which type of milk is produced by mixing high-fat and low-fat milk so that the final product is standardized to about 3% fat and 9% solids-not-fat?

Toned milk

Which type of milk is produced by removing about 60% of the water from milk, followed by heat processing and canning?

Evaporated milk

Which type of evaporated milk is made by recombining milk fat, milk solids-not-fat, and water, then concentrating and processing the mixture?

Recombined evaporated milk

Which type of evaporated milk has vegetable fat or oil substituted for part or all of the milk fat?

Evaporated filled milk

Which type of milk is produced by removing part of the water from milk and adding a large amount of sugar, resulting in a thick, sweet, concentrated product?

Sweetened condensed milk

Which type of milk is produced by removing nearly all of the water from milk, resulting in a dry powder that can be reconstituted with water?

Powdered/dried milk

How many tablespoons of powdered milk are generally needed to prepare 1 cup of reconstituted milk?

4 tbsp.

Which type of milk is prepared by adding water to powdered or dried milk to restore it to a liquid form similar to fresh milk?

Reconstituted milk

Which type of milk is produced by the fermentation of milk by specific microorganisms, resulting in the formation of lactic acid and a characteristic sour flavor?

Fermented milk

Which milk product is produced by acidifying milk with vinegar, lemon juice, calamansi, or through the action of lactic acid?

Sour milk

Which milk product is traditionally obtained as the liquid remaining after butter is churned from cream?

Buttermilk

Which type of milk is prepared by adding flavoring ingredients such as chocolate, strawberry, or vanilla, usually with sweeteners, to milk?

Flavored milk

Which milk product is made by adding a specific bacterial culture to milk, allowing controlled fermentation that produces lactic acid and a characteristic tangy flavor?

Cultured milk

Which milk product is prepared by combining milk with malted cereal ingredients, especially malted barley, giving it a characteristic malt flavor?

Malted milk

Which type of milk has one or more nutrients added to increase its nutritive value, such as vitamins A and D, calcium, or iron?

Fortified milk

Which type of milk is produced under strict sanitary standards from healthy animals and is officially inspected or certified for quality and safety that the bacterial count does not exceed 10,000/cc.

Certified milk

Which cultured milk product is produced by fermentation using Lactobacillus bulgaricus and Streptococcus thermophilus, resulting in a thick, tangy product?

Yogurt

Which beverage is made from whole milk flavored with chocolate?

Chocolate milk

Which beverage is made from skim milk flavored with chocolate?

Chocolate drink

At approximately what temperature does heat denaturation/coagulation of whey proteins in milk begin?

65°C

Which milk protein is first to be denatured by heat?

Lactalbumin

Which problem in milk cookery occurs when a film or skin forms on the surface during heating due to denaturation of milk proteins and concentration of fat at the surface?

Scum formation

Which problem occurs when milk is heated over excessively high or direct heat, causing milk solids to stick to and burn on the bottom of the pan?

Scorching

Which problem in milk cookery occurs when milk proteins coagulate and separate from the liquid, commonly because of acid, excessive heat, or their combination?

Curdling

Which problem occurs when small milk-fat globules join together into larger masses, resulting in visible fat separation?

Fat coalescence

Which practice BEST helps prevent curdling of milk during cooking?

Use low heat and add acidic ingredients gradually

In whipped cream, a stiffer and more permanent foam is generally achieved with:

Higher fat content

Which pasteurization method heats milk to about 63°C for 30 minutes?

Holder method

Which pasteurization method heats milk to about 72°C for 15 seconds?

High-Temperature Short-Time (HTST)

Which heat treatment exposes milk to approximately 135 - 150°C for only a few seconds, allowing a much longer shelf life when aseptically packaged?

Ultra-High Temperature (UHT)

Which traditional fermented milk beverage associated with Russia and the Caucasus region is made using a mixed culture of bacteria and yeast?

Kefir

Which traditional fermented milk beverage of Central Asia is commonly made from mare’s milk and fermented by both lactic acid bacteria and yeasts?

Koumiss

Which dairy product is made by coagulating milk proteins, primarily casein, separating the curd from the whey, and processing or ripening the curd?

Cheese

Which enzyme is used in cheese-making to coagulate casein and form curds?

Rennin

Which Filipino version of cottage cheese, traditionally made from carabao’s milk and characterized by a soft, mildly salty texture, is known as:

Kesong puti

Which type of cheese is commonly known in the Philippines as queso de bola?

Edam

This type of cheese is not aged or matured after production and is usually soft, moist, mild, and highly perishable (e.g., kesong puti, cottage cheese, cream cheese, and mozzarella).

Unripened cheese

This type of cheese undergoes aging or maturation, during which enzymes and microorganisms develop its characteristic flavor, aroma, and texture (e.g., Brie, Camembert, and Limburger)

Ripened cheese

This type of ripened cheese has a higher moisture content than hard cheese and a soft to slightly firm texture (e.g., Gorgonzola, Roquefort, and Brick)

Semi-soft ripened cheese

This type of cheese has relatively low moisture, a dense and firm texture, and is usually aged for a longer period (e.g., Cheddar, Edam, Gouda, Emmental, Gruyère, and Parmesan)

Firm/hard cheese

Which dairy product is the fat-rich portion of milk that rises to the surface or is separated from milk, containing a higher concentration of milk fat than whole milk?

Cream

Which type of cream is made by combining approximately equal parts milk and cream, giving it a lower fat content than whipping cream?

Half-and-half

Which type of cream, also known as table cream, contains more fat than half-and-half but less than whipping cream and is commonly used in coffee and desserts?

Coffee cream

Which type of cream is commonly used for whipping and may contain added emulsifiers and stabilizers to improve whipping quality and foam stability?

Light whipping cream

What is the typical milk-fat content of light whipping cream?

30 - 36%

Which type of cream is commonly used as whipped cream because its fat content allows it to incorporate and hold air?

Medium cream

What is the typical fat content of medium cream?

30 - 36%

Which type of cream has a high fat content and may be used in rich preparations such as salad dressings, sauces, and desserts?

Heavy cream

What is the typical fat content of heavy cream?

36 - 40%

Which type of cream is very high in fat and is used mainly in making butter and spreads?

Plastic cream

What is the approximate fat content of plastic cream?

80%

Which cream product is produced by fermenting cream with lactic acid bacteria, giving it a thick consistency and characteristic tangy flavor?

Sour cream

Which product is commonly added to coffee as a substitute for milk or cream and may be made from vegetable fat, sweeteners, and stabilizers?

Coffee whitener

Why should cream be chilled before whipping?

To attain maximum thickening and whipping ability

What is the effect of adding sugar too early when whipping cream?

Decreases both volume and stiffness

When is the best time to add sugar when preparing whipped cream?

When the cream has become stiff

Which dairy product is made by churning cream until the fat globules coalesce and separate from the liquid?

Butter

Which dairy liquid is traditionally the liquid left after butter is churned from cream?

Buttermilk

Which dairy liquid is the watery portion remaining after milk proteins, mainly casein, coagulate and form curds?

Whey

How should opened evaporated milk be stored?

Transfer it to a covered glass or plastic container and refrigerate