1. Describe factors that influence flavor and odor of milk and cheese.
2. Describe the purpose, process and resulting product when milk is:
a. pasteurized
b. homogenized
3. a. Discuss from a nutrient perspective, the components of milk.
b. How does the fat content of fluid milk vary based on type (2%, whole, etc.). How does this affect overall calories?
4. a. Identify the predominant proteins in milk.
b. How are these proteins used by the food industry? Discuss and give examples.
5. Some individuals intentionally avoid raw milk products; others consume raw milk. From a pathogenic perspective, discuss concerns raw milk poses on health.
6. From your textbook, briefly summarize the types of milk. Use bullet points.
7. Whole milk is white and creamy. Nonfat or skim milk is bluish in color. Explain why each type of milk has its characteristic color.
8. What is whipped cream? Explain the composition of the optimal whipped cream.
9. Explain the differences between bST and rbST.
What are the pros and cons of using rbST in milk production?
10. Explain why milk is classified as an emulsion. Describe how the fat in milk is dispersed.
11. What are the most common ways cheeses are classified. Explain.
12. Explain the 5-step process of cheese production.
13. Explain the difference between and provide examples for cheeses with varying moisture content.
14. What is processed cheese, and how does it vary from traditional cheese?
15. You read a food label of your energy bar and notice whey is an ingredient.
a. What is whey and why would it be used in food?
b. Is there a difference between sweet whey and acid whey?
16. Identify structural components of an egg.
17. Explain how the interior of an egg is protected from bacterial contamination. Hint: a protein
18. Scenario: You need to use the egg in your refrigerator, but you cannot remember its age. How can you tell the relative age of the egg without cracking its shell? Explain.
19. What types of value-added eggs have you seen at the grocery store?
20. Identify the functions of eggs in cooking. Explain each. (Emulsifying, Binding, Foaming, Interfering, Clarifying, Color)
21. List three precautions you should take to avoid foodborne illness from eggs.
Vocabulary for a better understanding: Choose only 5 and give definitions to them.
Casein
Whey
Curd
Rennet or Rennin
Pasteurization
Homogenization
UHT
HTST
Ripening
Chalaza
Albumen
Candling
Yolk
Air cell