2. Dairy Foods and the Dairy Industry Jeopardy

3. Jeopardy With your host, Mr. Hol Stein “Dairy Products and the Dairy foods CDE”

4. Dairy Foods Fluid Milk Cheeses Dairy Misc. Dairy CDE Dairy Products 100 300 500 700 1000 Click Here to go to Final Jeopardy

5. Fluid milk with the defect foreign is given a score of ___ and caused by ? 3, sanitizing agents??

6. Fluid milk with the defect malty is given a score of ___ and caused by ? 3, bacterial growth from the temp. being greater than 65 degrees??

7. Fluid milk with the defect oxidized is given a score of ___ and caused by ? 4, light ??

8. What are milks two primary proteins? Casein and whey ??

9. Name the four categories of milk and describe each. Skim(nonfat),lowfat, whole, flavored??

10. #1 Cheese used in the food industry. White soft elastic tears into strips Mozzarella Mozzarella ? ?

11. Orange or white surface; creamy white interior. Muenster Muenster ? ?

12. over ____ billion pounds of cheese are manufactured in the U.S. over ____ billion pounds of cheese are manufactured in the U.S. 8.25??

13. * Accounts for 1/2 of all Cheese in the U.S * Accounts for 1/2 of all Cheese in the U.S cheddar??

14. Name the 7 steps in the cheese making process. Milk prep., curdling, cooking, separation, knitting the curds, flavor development, aging??

15. The process in which milk is heated to 161 degrees F for 15 seconds Pasteurization ? ?

16. mothers first milk, loaded with antibiotics etc. for the calf mothers first milk, loaded with antibiotics etc. for the calf Colostrum ? ?

17. This process breaks-up fat globules so the cream doesn’t float to top ? homogenization homogenization ? ?

18. Milk contains about what % water? 87.4 ??

19. List five major components of milk Water, milk fat, protein, lactose, minerals??

20. What are four ways of identifying a milk sample. ?

21. Sediment Scores range from ____ to ____ and range from ____mg to ____mg? 0 to 4 and 0 to 2.5??

22. Describe the CMT test as well as its range of scores and what each score looks like? ?

23. Identify the 4 different tastes the tongue will identify and describe where on the tongue those tastes will be identified. Sweet, salty, sour, bitter??

24. List the 6 components to the state Dairy Foods contest? Individual test, team problem solving, CMT, milks, cheeses, sediment pads??

25. List 2 of the 3 legal pasteurization methods of raw milk. Vat/Batch, HTST, or UHT??

26. What is the name of the square method we use to balance milk fat percentages? Pearson Square??

27. What happens to milk if it remains unhomogenized? Milk fat separates to the top forming a cream layer ??

28. What fraction of the U.S. milk supply goes toward making cheese ? 1/3??

29. What causes cheese to curdle and separate from the whey? A coagulating agent, such as rennin or acid enzymes causes the two proteins to separate. (casein-solid) (whey-liquid)??

30. Final Jeopardy!! Category: Milk Fat

31. How much 0.1% fat skim milk and 15% fat half and half would be required to make 100 lbs. Of 3.5% whole milk? 77.2 #’s of skim milk 22.8 #’s of half & half??

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