Dairy Foods and the Dairy Dairy Foods and the Dairy Industry JeopardyIndustry Jeopardy

JeopardyJeopardyWith your host, Mr. Hol Stein

“Dairy Products and the Dairy foods CDE”

Dairy FoodsDairy FoodsFluid Milk Cheeses Dairy Misc. Dairy

CDE

Dairy Products

100 100 100 100 100

300 300 300 300 300

500 500 500 500 500

700 700 700 700 700

1000 1000 1000 1000 1000

Click Here to go to Final Jeopardy

Fluid milk with the defect Fluid milk with the defect foreign is given a score of ___ foreign is given a score of ___

and caused by ?and caused by ?

3, sanitizing agents?

Fluid milk with the defect Fluid milk with the defect malty is given a score of ___ malty is given a score of ___

and caused by ?and caused by ?

3, bacterial growth from the temp. being greater than 65 degrees?

Fluid milk with the defect Fluid milk with the defect oxidized is given a score of oxidized is given a score of

___ and caused by ?___ and caused by ?

4, light ?

What are milks two primary What are milks two primary proteins? proteins?

Casein and whey ?

Name the four categories of Name the four categories of milk and describe each.milk and describe each.

Skim(nonfat),lowfat, whole, flavored?

#1 Cheese used in the food #1 Cheese used in the food industry. White soft elastic industry. White soft elastic

tears into strips tears into strips

MozzarellaMozzarella??

Orange or white surface; Orange or white surface; creamy white interior.creamy white interior.

MuensterMuenster??

  over ____ billion pounds of over ____ billion pounds of cheese are manufactured in cheese are manufactured in

the U.Sthe U.S..

8.25?

  * * Accounts for 1/2 of all Cheese Accounts for 1/2 of all Cheese

in the U.Sin the U.S

cheddar?

Name the 7 steps in the Name the 7 steps in the cheese making process.cheese making process.

Milk prep., curdling, cooking, separation, knitting the curds, flavor development, aging?

The process in which milk is The process in which milk is heated to 161 degrees F for heated to 161 degrees F for

15 seconds15 seconds

Pasteurization?

mothers first milk, loaded with mothers first milk, loaded with antibiotics etc. for the calfantibiotics etc. for the calf

Colostrum?

This process breaks-This process breaks-up fat globules so up fat globules so the cream doesn’t the cream doesn’t

float to topfloat to top??

homogenizatiohomogenizationn??

Milk contains about what % Milk contains about what % water?water?

87.4 ?

List five major components of List five major components of milkmilk

Water, milk fat, protein, lactose, minerals?

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

?

Sediment Scores range from Sediment Scores range from ____ to ____ and range from ____ to ____ and range from

____mg to ____mg?____mg to ____mg?

0 to 4 and 0 to 2.5?

Describe the CMT test as well Describe the CMT test as well as its range of scores and as its range of scores and

what each score looks like?what each score looks like?

?

Identify the 4 different tastes Identify the 4 different tastes the tongue will identify and the tongue will identify and

describe where on the tongue describe where on the tongue those tastes will be identified.those tastes will be identified.

Sweet, salty, sour, bitter?

List the 6 components to the List the 6 components to the state Dairy Foods contest?state Dairy Foods contest?

Individual test, team problem solving, CMT, milks, cheeses, sediment pads?

List 2 of the 3 legal List 2 of the 3 legal pasteurization methods of raw pasteurization methods of raw

milk.milk.

Vat/Batch, HTST, or UHT?

What is the name of the What is the name of the square method we use to square method we use to

balance milk fat percentages?balance milk fat percentages?

Pearson Square?

What happens to milk if it What happens to milk if it remains unhomogenized?remains unhomogenized?

Milk fat separates to the top forming a cream layer ?

What fraction of the U.S. milk What fraction of the U.S. milk supply goes toward making supply goes toward making

cheesecheese ? ?

1/3?

What causes cheese to curdle What causes cheese to curdle and separate from the whey?and separate from the whey?

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

Final Jeopardy!!Final Jeopardy!!

Category: Milk Fat

How much 0.1% fat skim milk How much 0.1% fat skim milk and 15% fat half and half and 15% fat half and half

would be required to make would be required to make 100 lbs. Of 3.5% whole milk?100 lbs. Of 3.5% whole milk?

77.2 #’s of skim milk

22.8 #’s of half & half?

CreditsCredits

Sound made possible by the following site: http://www.musicselections.com/television.html

Click here to return to my web Click here to return to my web pagepage