Quiz Milk and Milk Products

I. Definition Choices:
A. A process in which milk product is heated at or above 280F for at least 2 seconds.
B. Fermented milk in which lactose has been converted to lactic acid
C. A mechanical process that breaks up the smaller fat globules in milk into much smaller fat globules that
do not clump together and are permanently dispersed into a very fine emulsion.
D. The heating of milk below boiling point to destroy the pathogenic microorganisms.
E. Generally, the unwanted coagulation and precipitation of some milk proteins under certain conditions
including acids, enzymes and salts.

1. Pasteurization
2. Ultra high temperature pasteurization
3. Homogenization
4. Cultured
5. Curdling

II. Identification.
1. Milk carbohydrate is known as
2. Vitamins A and D are added to low fat and skimmed milk in the process known as
3. This market form of milk is labelled in the market as “fresh milk”.
4. This market of milk is similar to recombined evaporated milk with the butterfat substituted by coconut,
corn oil, or other vegetable oils.
5. The microorganism present in YakultTM.
6. Milk unqualified refers to
7. This is the portion of milk that contains most of its fat so it goes to the upper layer.
8. Whey protein concentrate is further concentrated to make ____________ which contains up to 90%
CHON used in nutrition bars and sports drinks.
9. A 'rotten/putrid cheese', is a traditional Sardinian sheep milk cheese that contains live insect larvae
(maggots).
10. It is a disorder wherein the person lacks the enzyme lactase.

III. True or False.

1. The difference in the sources of milk (eg. Goat milk, cow’s milk, sheep’s milk) causes great variation in
the composition.
2. The vitamins that are not present in milk are iron, pantothenic acid and choline.
3. Evaporated milk contains only 30-40% of the water of the fresh fluid milk.
4. Breastmilk is low in iron that’s why infants 0-6months who are exclusively breastfed must be given iron
supplements.
5. Fat can develop putrefaction, that’s why it has better keeping quality than other milk.
6. Kefir is a fermented milk product originated from Rusia is also called champagne of milk because of its
bubbly and fizzy texture.
7. EFA, DHA, taurine and Lysine are commonly fortified in infant formula with claims that are for better
growth and immunity of the child.
8. In bread and pastry production, the fat from milk tenderizes the dough and contributes to better flavor.
9. Kesong puti is considered as a soft unripened cheese.
10. Evaporation is the process of altering the composition of natural milk to contain 3% fat and 9% non-fat
solids or other standard preferred proportions.
1. D
2. A
3. C
4. B
5. E

1. Lactose
2. Fortification
3. UHT
4. Evaporated filled milk
5. Lactobacillus casei
6. Whole cow’s milk
7. Cream
8. Whey protein isolate
9. Casu marzu
10. Lactose intolerance

1. False
2. False
3. True
4. False
5. False
6. True
7. False
8. True
9. True
10. False