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Cultured milk 3

Yoghurt

11 multiple-choice questions on cultured milk products: yoghurt.

Question 1 of 110 of 11 answered

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Where does yoghurt originate?

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All 11 questions in this quiz

Where does yoghurt originate?
Which aroma compound is mainly responsible for the characteristic flavour of yoghurt?
At what temperature is yoghurt inoculated with 1-2.5% bulk starter?
Which factors affect the ratio between Lb. bulgaricus and Sc. thermophilus in the yoghurt?
Why is yoghurt milk high-pasteurised at 90 °C for 15-20 min (cf. report no. 249)?
What is the optimum filling temperature for stirred yoghurt, and why?
To what pH is the yoghurt typically fermented before stirring?
Into which groups can yoghurt be divided?
How is set yoghurt made (as opposed to stirred yoghurt)?
How is the lower viscosity of drinking yoghurt achieved?
In what amount is fruit normally added to yoghurt?

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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This is an unofficial teaching and study tool. The quiz content was written for educational use on the basis of the textbooks listed, and translated from the Danish. Copyright in the original texts belongs to their authors and publishers (Erhvervsskolernes Forlag, Praxis Forlag and others) and is not affected by this.

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