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Dairy in the Grocery Store

Dairy From Farm to Table
Dairy in the Grocery Store
Dairy in the Grocery Store

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Question 1 of 4

1. Question

_____________ is the process that involves heating milk to a high temperature, then cooling it rapidly to destroy the bacteria and other pathogens in the milk, while maintaining the milk’s nutritional value.

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Question 2 of 4

2. Question

All of the following statements are true EXCEPT for which one?

Active bacterial culture and microbial enzymes are added to milk to make cheese.
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Zero per cent fat yogurt often has very high levels of carbohydrates and sugar.
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Many cheeses are immersed in a brine bath to cool and flavour the cheese.
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Yogurt is an excellent source of protein, calcium and sodium chloride (NaCl).
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3. Question

Yogurt must contain at least one billion live cultures to be recognized as a ____________ food.

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4. Question

What happens in a milk processing facility once the milk arrives from the farm?

Certified milk receivers and laboratory technicians conduct many tests on incoming milk that will only be unloaded if it meets health and quality standards.
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All staff must wear food safety gear, including a sanitary coat and hair net to prevent contamination.
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Sterilized stainless steel pipes carry the milk throughout the plant and automated cleaning systems are used on every surface that is exposed to milk.
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Milk is pasteurized and then homogenized to prevent the fat molecules from separating out from the rest of the milk.
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All of the above.
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Dairy in the Grocery Store

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