What is the most common milk defect discussed in the book?
- Blue milk
- Sour milk
- Slimy milk
- Bitter milk
Correct Answer: Sour milk
Correct Answer Explanation: The book discusses sour milk as a common milk defect, caused by the fermentation of lactose into lactic acid.
Which of these plants is NOT mentioned in the book as harmful to cows and milk?
- Aconitum
- Alisma
- Aethusa
- Angelica
Correct Answer: Angelica
Correct Answer Explanation: While Aconitum, Alisma, and Aethusa are listed as harmful plants, Angelica is not mentioned in the text.
What is the approximate average butterfat content of cow milk, according to the book?
- 1%
- 2%
- 4.5%
- 7%
Correct Answer: 4.5%
Correct Answer Explanation: The book states that the average butterfat content of cow milk is 4.5%.
What is the term used to describe excessive blood flow to an area of the body, often leading to swelling and inflammation?
- Colostrum
- Lecithin
- Hyperaemia
- Fermentation
Correct Answer: Hyperaemia
Correct Answer Explanation: Hyperaemia refers to excessive blood flow to a specific area, often causing swelling and inflammation.
What is the name of the substance derived from the stomach lining of calves used to curdle milk in cheesemaking?
- Rennet
- Whey
- Annatto
- Oidium
Correct Answer: Rennet
Correct Answer Explanation: Rennet is an enzyme extracted from the stomach lining of calves used to curdle milk in cheesemaking.
What is the name of the liquid portion of milk that separates from the curds during cheesemaking?
- Lecithin
- Whey
- Annatto
- Rennet
Correct Answer: Whey
Correct Answer Explanation: Whey is the watery liquid portion of milk that separates from the curds during cheesemaking.
What is the name of the natural dye extracted from the seeds of the achiote tree, used to color cheese?
- Annatto
- Rennet
- Whey
- Oidium
Correct Answer: Annatto
Correct Answer Explanation: Annatto is a natural dye extracted from the seeds of the achiote tree, often used to color cheese.
Which of these factors is NOT listed in the book as a possible cause of milk defects?
- Improper sanitation
- Cow ailments
- Diet
- Weather patterns
Correct Answer: Weather patterns
Correct Answer Explanation: The book focuses on factors like improper sanitation, cow ailments, and diet as causes of milk defects, not weather patterns.
What is the name of the fungus often found in milk and cheese?
- Oidium
- Micrococcus
- Acarus
- Annatto
Correct Answer: Oidium
Correct Answer Explanation: Oidium is a type of fungus that can be found in milk and cheese.
Which of these cheese defects is NOT mentioned in the book?
- Pinholes
- Cracks
- Mold
- Blue cheese
Correct Answer: Mold
Correct Answer Explanation: The book mentions pinholes, cracks, and blue cheese as defects, but not general mold growth.
What is the name of the mite that can affect cheese?
- Acarus
- Oidium
- Micrococcus
- Annatto
Correct Answer: Acarus
Correct Answer Explanation: Acarus is the name of a type of mite, including the cheese mite, which can infest cheese.
Which of these is NOT a common ailment of cows that can affect milk quality?
- Mastitis
- Hyperaemia
- Cysts
- Arthritis
Correct Answer: Arthritis
Correct Answer Explanation: While Mastitis, Hyperaemia, and Cysts are all cow ailments affecting milk quality, Arthritis is not specifically mentioned in the book.
What is the name of the first milk produced by a mother after giving birth, rich in antibodies and other nutrients?
- Whey
- Rennet
- Colostrum
- Lecithin
Correct Answer: Colostrum
Correct Answer Explanation: Colostrum is the first milk produced by a mother after giving birth, containing antibodies and vital nutrients.
What is the name of the complex fatty compound found in cell membranes, essential for various bodily functions?
- Lecithin
- Colostrum
- Rennet
- Whey
Correct Answer: Lecithin
Correct Answer Explanation: Lecithin is a complex fatty compound found in cell membranes, essential for various bodily functions.
According to the book, how much salt do Dutch cheesemakers typically use per 100 kg of cheese?
- 2.4-2.5 kg
- 5-6 kg
- 10-12 kg
- 15-21 kg
Correct Answer: 5-6 kg
Correct Answer Explanation: The book states that Dutch cheesemakers use 5-6 kg of salt per 100 kg of cheese.
What is the optimal pressing force for cheese, according to Moser and Roth, as cited in the book?
- 5-10 kg per kg of cheese
- 15-21 kg per kg of cheese
- 25-30 kg per kg of cheese
- 35-40 kg per kg of cheese
Correct Answer: 15-21 kg per kg of cheese
Correct Answer Explanation: Moser and Roth found the optimal pressing force for cheese to be 15-21 kg per kg of cheese.
What is the average lactose content of cow milk, according to the book?
- 1-2%
- 3-6%
- 7-10%
- 12-15%
Correct Answer: 3-6%
Correct Answer Explanation: The book indicates that cow milk contains 3-6% lactose.
What is the approximate pressure used in English cheese factories for pressing cheese, as mentioned in the book?
- 500-1000 kg per cylinder
- 1500-2500 kg per cylinder
- 3000-4000 kg per cylinder
- 5000-6000 kg per cylinder
Correct Answer: 1500-2500 kg per cylinder
Correct Answer Explanation: The book mentions English cheese factories using a pressure of 1500-2500 kg per cylinder of cheese.
Which of these is NOT a benefit of cheese factories, as described in the book?
- Standardized cheese production
- Controlled environment
- Increased milk quality
- Easier sanitation
Correct Answer: Increased milk quality
Correct Answer Explanation: The book highlights the benefits of cheese factories in standardizing production, controlling the environment, and making sanitation easier, but does not explicitly mention increased milk quality.
What is the name of the substance that facilitates a chemical reaction, often a microorganism?
- Fermentation
- Annatto
- Rennet
- Lecithin
Correct Answer: Fermentation
Correct Answer Explanation: Fermentation refers to a process where a substance, often a microorganism, facilitates a chemical reaction.
What is the main cause of blue cheese, according to the book?
- Incorrect salting
- Insufficient pressing
- Improper milk quality
- Specific mold growth
Correct Answer: Specific mold growth
Correct Answer Explanation: The book indicates that blue cheese is caused by the growth of specific types of mold on the cheese.
According to the book, which of these factors is NOT a direct influence on the texture of cheese?
- Temperature of milk curdling
- Pressure applied during pressing
- Amount of rennet used
- Age of the cheese
Correct Answer: Age of the cheese
Correct Answer Explanation: The book emphasizes the influence of temperature during curdling and pressure during pressing on texture, while aging primarily affects flavor and aroma.
Which of these is NOT a common cause of pinholes in cheese?
- Overheating the milk
- Insufficient drainage of whey
- Air trapped during pressing
- Excessive salt content
Correct Answer: Excessive salt content
Correct Answer Explanation: Pinholes in cheese are often attributed to factors like overheating the milk, insufficient whey drainage, and air trapped during pressing, not excessive salt content.
What is the primary role of salt in cheesemaking, as described in the book?
- Adds color
- Prevents mold growth
- Adds flavor and preserves the cheese
- Speeds up the aging process
Correct Answer: Adds flavor and preserves the cheese
Correct Answer Explanation: Salt is crucial for cheesemaking, primarily to add flavor and preserve the cheese.
Which of these is NOT a factor that can influence the quality of milk, according to the book?
- Cow’s breed
- Cow’s diet
- Cow’s health
- Weather patterns
Correct Answer: Weather patterns
Correct Answer Explanation: The book primarily focuses on the cow’s breed, diet, and health as influencers of milk quality, not specifically on weather patterns.
Which of these is NOT a component of milk, as described in the book?
- Water
- Fat
- Sugar
- Starch
Correct Answer: Starch
Correct Answer Explanation: The book lists water, fat, and sugar as components of milk, but not starch.
According to the book, what is a significant factor that directly affects the final quality of cheese?
- The size of the cheese factory
- The type of cheese press used
- The quality of the milk used
- The experience of the cheesemaker
Correct Answer: The quality of the milk used
Correct Answer Explanation: The book repeatedly emphasizes the paramount importance of high-quality milk for making good cheese.
What is the name of the bacteria often found in milk and cheese?
- Acarus
- Oidium
- Micrococcus
- Annatto
Correct Answer: Micrococcus
Correct Answer Explanation: Micrococcus is a type of bacteria that can be present in milk and cheese.
Which of these is NOT a common cheesemaking technique discussed in the book?
- Heating and curdling the milk
- Draining the whey
- Pressing the cheese
- Adding spices
Correct Answer: Adding spices
Correct Answer Explanation: The book focuses on traditional cheesemaking techniques like heating and curdling, whey drainage, and pressing, not adding spices.
Which of these is NOT a common cheese defect mentioned in the book?
- Cracks
- Blue cheese
- Pinholes
- Bloating
Correct Answer: Bloating
Correct Answer Explanation: The book discusses cracks, blue cheese, and pinholes as common defects, but not bloating.
What is the term for the process by which milk is transformed into cheese, as described in the book?
- Fermentation
- Curdling
- Pasteurization
- Homogenization
Correct Answer: Curdling
Correct Answer Explanation: The book explains cheesemaking as involving the curdling of milk, separating the curds from the whey.
What is the primary purpose of pressing cheese, as described in the book?
- To add flavor
- To remove excess water
- To create a consistent shape
- To prevent mold growth
Correct Answer: To remove excess water
Correct Answer Explanation: The book highlights pressing cheese as crucial for removing excess water, contributing to the final texture and consistency.
Which of these is NOT a factor that can cause milk to become bitter, as mentioned in the book?
- Contamination with harmful plants
- Improper storage
- Cow ailments
- Overheating the milk
Correct Answer: Overheating the milk
Correct Answer Explanation: While contamination, improper storage, and cow ailments are listed as causes of bitterness, overheating the milk is not mentioned in the text.
What is the name of the process where milk is heated to kill harmful bacteria, as mentioned in the book?
- Pasteurization
- Curdling
- Homogenization
- Fermentation
Correct Answer: Pasteurization
Correct Answer Explanation: The book mentions pasteurization as a process where milk is heated to kill harmful bacteria, although it was not a common practice in 1877.
Which of these is NOT a factor that can contribute to cracks in cheese, as described in the book?
- Insufficient pressing
- Overheating the milk
- Rapid cooling of the cheese
- Improper salting
Correct Answer: Improper salting
Correct Answer Explanation: Cracks in cheese are often attributed to factors like insufficient pressing, overheating, and rapid cooling, but not improper salting.
According to the book, what is a key factor in determining the flavor and texture of cheese?
- The type of milk used
- The length of time the cheese ages
- The size of the cheese wheel
- The temperature of the cheesemaking environment
Correct Answer: The length of time the cheese ages
Correct Answer Explanation: The book emphasizes the influence of aging on flavor and texture, as cheese undergoes chemical changes over time.
Which of these is NOT a benefit of using steam to heat milk in cheesemaking, as mentioned in the book?
- More efficient heating
- Faster processing
- More consistent temperature control
- Reduced risk of contamination
Correct Answer: Reduced risk of contamination
Correct Answer Explanation: While steam offers advantages like efficient heating, faster processing, and consistent temperature, it does not necessarily reduce the risk of contamination compared to other heating methods.
What is the name of the process that breaks down fat globules in milk, as mentioned in the book?
- Homogenization
- Pasteurization
- Curdling
- Fermentation
Correct Answer: Homogenization
Correct Answer Explanation: The book mentions homogenization as a process that breaks down fat globules in milk, although it was not a common practice in 1877.
Which of these is NOT a common milk defect discussed in the book?
- Sour milk
- Bitter milk
- Blue milk
- Salty milk
Correct Answer: Salty milk
Correct Answer Explanation: The book covers sour, bitter, and blue milk as defects, but not salty milk.
Which of these is NOT a characteristic of colostrum, as described in the book?
- Rich in antibodies
- Rich in nutrients
- Creamy yellow color
- High in lactose
Correct Answer: High in lactose
Correct Answer Explanation: Colostrum, while rich in antibodies and nutrients and having a creamy yellow color, is not particularly high in lactose.
Which of these is NOT a potential consequence of using milk from a cow with mastitis for cheesemaking?
- Reduced cheese yield
- Altered cheese flavor
- Increased cheese texture
- Higher risk of cheese defects
Correct Answer: Increased cheese texture
Correct Answer Explanation: Mastitis can lead to reduced cheese yield, altered flavor, and a higher risk of defects, but not necessarily increased texture.
Which of these is NOT a factor that can influence the amount of salt needed for cheesemaking, as described in the book?
- The type of cheese being made
- The size of the cheese wheel
- The moisture content of the milk
- The climate where the cheese is made
Correct Answer: The climate where the cheese is made
Correct Answer Explanation: While the type of cheese, size of the wheel, and milk moisture are factors influencing salt usage, climate is not explicitly mentioned in the text.
What is the main purpose of adding salt to cheese, as described in the book?
- To improve the taste
- To preserve the cheese
- To make the cheese more appealing
- To prevent mold growth
Correct Answer: To preserve the cheese
Correct Answer Explanation: The book emphasizes that salt is primarily added to cheese to preserve it and prevent spoilage.
Which of these is NOT a factor that can affect the quality of cheese, as described in the book?
- The cow’s diet
- The cheesemaking process
- The storage conditions
- The cost of the milk
Correct Answer: The cost of the milk
Correct Answer Explanation: The book focuses on factors like the cow’s diet, cheesemaking process, and storage conditions, not the cost of milk, as influences on cheese quality.
What is the name of the process that involves separating the curds from the whey during cheesemaking, as described in the book?
- Pressing
- Curdling
- Heating
- Homogenization
Correct Answer: Curdling
Correct Answer Explanation: The book highlights curdling as the process of separating curds from whey, a key step in cheesemaking.
According to the book, which of these is NOT a factor that can influence the aging of cheese?
- The temperature of storage
- The humidity of storage
- The amount of salt used
- The type of mold present
Correct Answer: The amount of salt used
Correct Answer Explanation: The book emphasizes temperature, humidity, and the presence of mold as factors influencing aging, not specifically the amount of salt.
Which of these is NOT a common cheesemaking technique discussed in the book?
- Heating and curdling the milk
- Draining the whey
- Pressing the cheese
- Adding spices
Correct Answer: Adding spices
Correct Answer Explanation: The book focuses on traditional cheesemaking techniques like heating and curdling, whey drainage, and pressing, not adding spices.
What is the primary purpose of draining the whey during cheesemaking, as described in the book?
- To reduce the moisture content of the cheese
- To improve the flavor of the cheese
- To make the cheese easier to press
- To prevent mold growth
Correct Answer: To reduce the moisture content of the cheese
Correct Answer Explanation: The book explains that draining whey is crucial for reducing the moisture content of the cheese, influencing its final texture and consistency.
Which of these is NOT a factor that can contribute to cracks in cheese, as described in the book?
- Insufficient pressing
- Overheating the milk
- Rapid cooling of the cheese
- Improper salting
Correct Answer: Improper salting
Correct Answer Explanation: Cracks in cheese are often attributed to factors like insufficient pressing, overheating, and rapid cooling, but not improper salting.
Which of these is NOT a potential cause of pinholes in cheese, as described in the book?
- Overheating the milk
- Insufficient drainage of whey
- Air trapped during pressing
- Excessive salt content
Correct Answer: Excessive salt content
Correct Answer Explanation: Pinholes in cheese are often attributed to factors like overheating the milk, insufficient whey drainage, and air trapped during pressing, not excessive salt content.
What is the main purpose of adding salt to cheese, as described in the book?
- To improve the taste
- To preserve the cheese
- To make the cheese more appealing
- To prevent mold growth
Correct Answer: To preserve the cheese
Correct Answer Explanation: The book emphasizes that salt is primarily added to cheese to preserve it and prevent spoilage.
Which of these is NOT a factor that can influence the quality of cheese, as described in the book?
- The cow’s diet
- The cheesemaking process
- The storage conditions
- The cost of the milk
Correct Answer: The cost of the milk
Correct Answer Explanation: The book focuses on factors like the cow’s diet, cheesemaking process, and storage conditions, not the cost of milk, as influences on cheese quality.