20.
Match the fluid dairy product in Column I to the description in Column II.
COLUMN I
COLUMN II
(1)
Filled milk.
a.
Product with a portion of the
product removed under
vacuum.
(2)
Reconstituted milk.
b.
Whole milk dried, rehydrated with
water.
(3)
Recombined milk.
c.
Skim milk dried, rehydrated with
water.
(4)
Concentrated milk.
d.
Dry product, rehydrated; milkfat
replaced by vegetable fat.
21.
How a cultured dairy product is labeled depends on the starter. Write in the
correct product label.
STARTER
LABELED
a.
Acidifying ingredient
_______________
b.
Microbial organisms
_______________
22.
Which of the following fresh dairy products results from the manufacture of butter
from cream or milk?
a.
Sour cream.
b.
Cultured buttermilk.
c.
Buttermilk.
23.
A separate facility where milk is cooled, handled, and stored prior to shipment is
called a:
a.
Milkhouse.
b.
Milkshed.
MD0715
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