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Dairy Foods and the Dairy Industry Jeopardy

Dairy Foods and the Dairy Industry Jeopardy. Jeopardy. With your host, Mr. Hol Stein. What is our first Topic?. “Dairy Products and the Dairy foods CDE”. Dairy Foods. Click Here to go to Final Jeopardy. Fluid milk with the defect foreign is given a score of ___ and caused by ?.

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Dairy Foods and the Dairy Industry Jeopardy

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  1. Dairy Foods and the Dairy Industry Jeopardy

  2. Jeopardy With your host, Mr. Hol Stein What is our first Topic? “Dairy Products and the Dairy foods CDE”

  3. Dairy Foods Click Here to go to Final Jeopardy

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

  5. 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?

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

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

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

  9. #1 Cheese used in the food industry. White soft elastic tears into strips Mozzarella?

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

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

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

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

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

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

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

  17. Milk contains about what % water? 87.4 ?

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

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

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

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

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

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

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

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

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

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

  28. 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)?

  29. Final Jeopardy!! Category: Milk Fat Please Place Your Bets

  30. 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?

  31. Credits Power Point Design by Michael Christopherson Sound made possible by the following site:http://www.musicselections.com/television.html

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