Dairy Vocabulary
Authored by Chelsey Nesmith
Life Skills
9th - 12th Grade
Used 8K+ times
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15 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
When milk separates into solids and liquids.
Pasteurized
Curdling
Foam
Tempering
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Structure of air and protein forms when cream or egg white is whipped.
Whey
Yogurt
Foam
Curds
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Process that breaks down fat and distributes it evenly and permanently in milk.
Scalded Milk
Boiling Over
Pasteurized
Homogenized
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Solid clusters formed when milk separates into solids and liquids.
Curds
Fresh cheese
Ripened cheese
Foam
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Mild flavored cheese made from pasteurized milk; not ripened or aged.
Fresh cheese
Ripened cheese
Mozzarella cheese
Yogurt
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Solids in fresh milk that contain most proteins, vitamins, minerals and lactose.
Raw milk
Whey
Non-fat milk solids
Curds
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Heat treatment that kills enzymes and harmful bacteria in foods.
Tempering
Pasteurized
Scorching
Boiling Over
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