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Cultured milk 1

Cultures & legal requirements

12 multiple-choice questions on cultured milk products: cultures & legal requirements.

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Which of the following are cultured milk products?

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All 12 questions in this quiz

Which of the following are cultured milk products?
What is the difference in flavour between the cultured products mainly due to?
Which culture is used for ymer, tykmælk, crème fraîche and buttermilk?
Which two bacteria make up a yoghurt culture, preferably in the ratio 1:1?
Which legal requirement applies to yoghurt at the end of the shelf life?
What is Sc. thermophilus sensitive to, so that the culture is easily thrown out of balance?
Which bacteria make up an AB culture (acidophilus-bifido)?
What is the legal requirement for AB products (acidophilus-bifido) at the end of the shelf life?
What is the Causido culture known for in clinical trials?
What is the maximum temperature cultured milk products may reach until delivery to the shop?
Why is Lb. acidophilus of interest beyond its flavour?
What causes the flavour that develops in cultured products (lactic acid, aroma, CO2, alcohol)?

Sources

The questions are based on the Danish textbooks below and translated from the Danish. Main source: Mejerilære 2. Page numbers in the quizzes are the books' own; “unknown” means the page could not be established. The full tests also refer to Mælkekemi and Tetra Pak's Dairy Processing Handbook.

Waagner Nielsen, E. & Ullum, J. A. (2003). Mejerilære 1. [Dairy technology, vol. 1: general.] 4th edition, 1st printing. Erhvervsskolernes Forlag, Odense. ISBN 87-7881-397-2.
Waagner Nielsen, E. & Ullum, J. A. (2004). Mejerilære 2. [Dairy technology, vol. 2: products.] 5th edition, 1st printing (1st edition 1986). Erhvervsskolernes Forlag, Odense. ISBN 87-7881-484-7. [main source]
Stein Jensen, P. & Nielsen, J. J. (2006). Mikrobiologi. [Microbiology.] 5th edition (3rd printing 2022). Praxis Forlag A/S, Copenhagen. ISBN 978-87-7881-662-7.
Waagner Nielsen, E. & Buch Kristensen, J. M. (2006). Mikrobiologi og bioteknik. [Microbiology and Biotechnology.] 2nd edition. Erhvervsskolernes Forlag, Odense. ISBN 978-87-7881-666-5.
Stein Jensen, P. (2003). Mejeriproduktion. [Dairy Production.] 3rd edition, 1st printing. Erhvervsskolernes Forlag, Odense. ISBN 87-7881-411-1.
Statens Forsøgsmejeri [Danish State Experimental Dairy] (1961). 128. beretning. [Report no. 128.] Hillerød.

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