23. List off-flavors of fresh dairy products or manufactured dairy products NOT listed
above in exercise #22.
a.
.
b.
.
c.
.
d.
.
e.
.
f.
.
24. Match the type of fresh dairy product in Column II to the specific texture and body
defect in Column I.
COLUMN I
COLUMN II
(1)
Matted curd.
a. Fluid dairy products.
(2)
Sweet curd.
b. Cultured dairy products.
(3)
Ropiness.
(4)
Layers of watery liquid.
(5)
Chalky texture.
(6)
Rubbery consistency.
(7)
Feathering of cream.
(8)
Free whey.
(9)
Layering.
(10)
Stratification and sedimentation.
MD0715
2-25