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Exam 10: Milk

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Question 31

Multiple Choice

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Lactose intolerance is caused by a deficiency of the _____ enzyme, which is required to digest lactose

A) maltase
B) sucrase
C) lactase
D) amylase

E) A) and D)
F) C) and D)

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Question 32

Multiple Choice

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_____ percent of the calcium ingested by Americans is derived from dairy products

A) Twenty
B) Forty
C) Sixty
D) Eighty

E) A) and B)
F) B) and D)

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Question 33

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Sweetened condensed milk has 50% of its weight in water removed with 50% sugar added A)A cheese aged for a very short period, containing 50-75% moisture. B)A cheese that is not aged, containing greater than 80% moisture. C)A cheese aged for varied periods of time, containing 30-40% moisture. D)A cheese aged for varied periods of time, containing 40-50% moisture. E)A cheese aged for the longest period of time, containing approximately 30% moisture.

The stability of whipped cream is dependent on several factors Discuss the effects of the following factors on whipped cream: the fat content, the temperature of the cream, the age of the cream, the sugar content, and the equipment used to whip the cream, and the length of the whipping time

Milk products are rich in all of the following nutrients except

Many varieties of milk are fortified with vitamins A and D, with D being required in all milk types and A optional in several types of milk A)A cheese aged for a very short period, containing 50-75% moisture. B)A cheese that is not aged, containing greater than 80% moisture. C)A cheese aged for varied periods of time, containing 30-40% moisture. D)A cheese aged for varied periods of time, containing 40-50% moisture. E)A cheese aged for the longest period of time, containing approximately 30% moisture.

Which of the following milk beverages is made by replacing all or part of the milk fat with a vegetable fat?

Rank the following selected milk products from lowest to highest fat gram content per cup: 1) buttermilk, 2) canned whole evaporated milk, 3) canned whole sweetened condensed milk, 4) whipping cream and 5) whole milk

pasteurization

The vitamins that are low in milk are C and E A)A cheese aged for a very short period, containing 50-75% moisture. B)A cheese that is not aged, containing greater than 80% moisture. C)A cheese aged for varied periods of time, containing 30-40% moisture. D)A cheese aged for varied periods of time, containing 40-50% moisture. E)A cheese aged for the longest period of time, containing approximately 30% moisture.

What is the nutritional value of milk for individuals, regardless of age? What are some alternative solutions for individuals who are lactose intolerant?