Steps in the manufacture of fresh cultured dairy products are in Column II. They
are not listed in the order in which they are performed. In Column I, rearrange the steps
in correct sequence.
Creaming and salting.
Packaging and storage or delivery.
Washing and cooling the curd.
Cooking the curd.
Breaking or cutting the curd.
Pasteurization and cooling of milk.
Inoculation and incubation of
Complete the statements related to concentrated whole milk.
The product is homogenized
The finished product contains at least
percent milkfat and
percent total solids.
The product is reconstituted by adding
quarts of water to 1 quart of the
The product is used for
purposes and as a substitute for
Filled milk is commonly used overseas. Animal fat is replaced with vegetable fat.
What vegetable fat is used?