Food and Culinary Arts

Milk exposed to light will develop off-flavors.

Started by khang

Excess exposure of milk to light will reduce riboflavin content and result in off-flavors.

Started by littleanan

Cheese consumption in the United States increased significantly since 1909.

Started by D2AR0N

Which protein(s) in milk precipitates when acid is added?

Started by nevelica

Which of the following is NOT likely to cause casein to precipitate?

Started by javeds

Which milk protein is most prevalent in cheese?

Started by tingc95

What is the minimum level of fat necessary to whip cream and produce a stiff product?

Started by kshipps

To whip cream, the fat content of the cream must be a minimum of

Started by pepyto

The usual percentage of protein in whole milk is

Started by nmorano1

The standards of identity for milk mandate that nonfat and low-fat milks be fortified with

Started by JGIBBSON

The process whereby milk is forced under pressure through very small openings is called

Started by mia

The process for pasteurization of milk by heating it to a temperature of at least 280F/138C for 1 to ...

Started by eruditmonkey@yahoo.com

The major type of sugar found in milk is

Started by rlane42

The heating of milk for a specified time and temperature during processing to destroy bacteria that ...

Started by stevenposner

The coagulum that usually begins to form on the bottom of a pan of milk when it is heated comes from ...

Started by asmith134

Ripening is best described as the stage in cheese manufacturing when

Started by madam-professor

Process cheese is produced by grinding and mixing

Started by mia

Milk may be coagulated by the addition of an enzyme named

Started by Kthamas

In the whipping of cream, a foam that is a gas in liquid dispersion is formed. The liquid in this ...

Started by mckennatimberlake

How is the best volume of whipped cream achieved?

Started by shofmannx20

As a foam forms in the whipping of cream, it is stabilized by

Started by misspop

According to federal regulations, whole milk must contain a minimum of

Started by bobypop

You have been asked to provide consultation for a community group planning an buffet meal for 200 ...

Started by swpotter12

A marinated pasta salad has pasta that is too soft after it is marinated. Explain why this may have ...

Started by sam.t96

The most important reason that a potato or macaroni salad may cause foodborne illness is because ...

Started by Melani1276