Question 1

_____ percent of the calcium ingested by Americans is derived from dairy products.

Accepted Answer

A)   Twenty
B)   Forty
C)   Sixty
D)   EightyE) A) and B)
F) All of the above

Question 2

Cow's milk by itself cannot serve as a complete source of nutrition for humans.

Accepted Answer

A) True 
 B)False

Question 3

In fermented dairy products some _____ is broken down to provide _____ for bacterial growth, and this makes the curd softer and more digestible.

Accepted Answer

A)   lactose; lactase
B)   carbohydrate; hydrogen
C)   lipid; oxygen
D)   protein; nitrogenE) B) and D)
F) None of the above

Question 4

The majority of the fat in whole milk is monounsaturated fatty acids.

Accepted Answer

A) True 
 B)False

Question 5

What is the most common vehicle for probiotics and prebiotics?

Accepted Answer

A)   yogurt
B)   buttermilk
C)   sour cream
D)   whipping creamE) B) and D)
F) C) and D)

Question 6

Cow's milk is inappropriate for infants under 1 year to consume because it is low in iron and vitamin B12.

Accepted Answer

A) True 
 B)False

Question 7

Which part of milk is responsible for lactose intolerance in humans?

Accepted Answer

A)   protein
B)   carbohydrate
C)   fat
D)   vitamins and mineralsE) B) and C)
F) A) and D)

Question 8

Although milk is rich in many minerals, it is low in iron.

Accepted Answer

A) True 
 B)False

Question 9

Discuss the use of milk products in food preparation. What factors influence the flavor of milk? What happens when milk is exposed to the application of heat and the addition of acids, enzymes, polyphenolic compounds, and salts?

Accepted Answer

Milk products are commonly used in food ...

Question 10

Which of the following milk beverages is made by replacing all or part of the milk fat with a vegetable fat?

Accepted Answer

A)   eggnog
B)   imitation milk
C)   filled milk
D)   sweetened condensed milk
E)   instant milkF) All of the above
G) A) and E)

Question 11

What are the major proteins found in milk?

Accepted Answer

A)   rennins
B)   wheys
C)   caseins
D)   butyric acids
E)   immunoglobulinsF) A) and B)
G) D) and E)

Question 12

Soy milk is fortified with the carbohydrate lactose.

Accepted Answer

A) True 
 B)False

Question 13

What enzyme is needed to digest milk sugar? Inadequate amounts or lack of this enzyme can lead to the intolerance of milk and dairy products.

Accepted Answer

A)   maltase
B)   sucrase
C)   lactase
D)   amylaseE) All of the above
F) A) and B)

Question 14

The enzyme most commonly used to coagulate milk is

Accepted Answer

A)   chymosin.
B)   lactase.
C)   lipase.
D)   catalase.
E)   alkaline phosphatase.F) C) and D)
G) B) and D)

Question 15

Which part of milk is used in the food industry to aid with the browning of baked goods and with the making of confectionary and frozen desserts?

Accepted Answer

A)   protein
B)   whey
C)   lactose
D)   lactaseE) A) and C)
F) B) and C)

Question 16

Which of the following milks is not recommended for lactose-intolerant individuals?

Accepted Answer

A)   coconut milk
B)   reduced-lactose milk
C)   almond milk
D)   rice milk
E)   canned evaporated milkF) A) and B)
G) B) and C)

Exam 10: Milk

What is the most common vehicle for probiotics and prebiotics?

Correct Answer
verified

Discuss the use of milk products in food preparation. What factors influence the flavor of milk? What happens when milk is exposed to the application of heat and the addition of acids, enzymes, polyphenolic compounds, and salts?

Correct Answer
Answered by ExamLex AI
Milk products are commonly used in food ...
View Answer

The majority of the fat in whole milk is monounsaturated fatty acids.

Correct Answer
verified

Cow's milk is inappropriate for infants under 1 year to consume because it is low in iron and vitamin B₁₂.

Correct Answer
verified

Although milk is rich in many minerals, it is low in iron.

Correct Answer
verified

Which part of milk is responsible for lactose intolerance in humans?

Correct Answer
verified

In fermented dairy products some _ is broken down to provide _ for bacterial growth, and this makes the curd softer and more digestible.

Correct Answer
verified

Soy milk is fortified with the carbohydrate lactose.

Correct Answer
verified

Which part of milk is used in the food industry to aid with the browning of baked goods and with the making of confectionary and frozen desserts?

Correct Answer
verified

The enzyme most commonly used to coagulate milk is

Correct Answer
verified

What enzyme is needed to digest milk sugar? Inadequate amounts or lack of this enzyme can lead to the intolerance of milk and dairy products.

Correct Answer
verified

Cow's milk by itself cannot serve as a complete source of nutrition for humans.

Correct Answer
verified

_____ percent of the calcium ingested by Americans is derived from dairy products.

Correct Answer
verified

What are the major proteins found in milk?

Correct Answer
verified

Which of the following milks is not recommended for lactose-intolerant individuals?

Correct Answer
verified

Which of the following milk beverages is made by replacing all or part of the milk fat with a vegetable fat?

Correct Answer
verified

Exam 10: Milk

What is the most common vehicle for probiotics and prebiotics?

Correct AnswerverifiedShow Answer

Discuss the use of milk products in food preparation. What factors influence the flavor of milk? What happens when milk is exposed to the application of heat and the addition of acids, enzymes, polyphenolic compounds, and salts?

Correct AnswerAnswered by ExamLex AIMilk products are commonly used in food ...View AnswerShow Answer

The majority of the fat in whole milk is monounsaturated fatty acids.

Correct AnswerverifiedShow Answer

Cow's milk is inappropriate for infants under 1 year to consume because it is low in iron and vitamin B12.

Correct AnswerverifiedShow Answer

Although milk is rich in many minerals, it is low in iron.

Correct AnswerverifiedShow Answer

Which part of milk is responsible for lactose intolerance in humans?

Correct AnswerverifiedShow Answer

In fermented dairy products some _____ is broken down to provide _____ for bacterial growth, and this makes the curd softer and more digestible.

Correct AnswerverifiedShow Answer

Soy milk is fortified with the carbohydrate lactose.

Correct AnswerverifiedShow Answer

Which part of milk is used in the food industry to aid with the browning of baked goods and with the making of confectionary and frozen desserts?

Correct AnswerverifiedShow Answer

The enzyme most commonly used to coagulate milk is

Correct AnswerverifiedShow Answer

What enzyme is needed to digest milk sugar? Inadequate amounts or lack of this enzyme can lead to the intolerance of milk and dairy products.

Correct AnswerverifiedShow Answer

Cow's milk by itself cannot serve as a complete source of nutrition for humans.

Correct AnswerverifiedShow Answer

_____ percent of the calcium ingested by Americans is derived from dairy products.

Correct AnswerverifiedShow Answer

What are the major proteins found in milk?

Correct AnswerverifiedShow Answer

Which of the following milks is not recommended for lactose-intolerant individuals?

Correct AnswerverifiedShow Answer

Which of the following milk beverages is made by replacing all or part of the milk fat with a vegetable fat?

Correct AnswerverifiedShow Answer

Correct Answer
verified

Correct Answer
Answered by ExamLex AI
Milk products are commonly used in food ...
View Answer

Correct Answer
verified

Cow's milk is inappropriate for infants under 1 year to consume because it is low in iron and vitamin B₁₂.

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

In fermented dairy products some _ is broken down to provide _ for bacterial growth, and this makes the curd softer and more digestible.

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified