Cultured milk: all topics

Full test on cultured milk products with 36 questions. Tykmælk, ymer, crème fraîche, yoghurt (symbiosis, acetaldehyde, pH), acidophilus tykmælk, AB culture/Cultura, kefir, Gaio, legal requirements and texture defects.

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What are the main cultured milk products in Denmark?

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All 36 questions in this quiz

What are the main cultured milk products in Denmark?
What are the four purposes of fermenting liquid milk products?
What heat treatment is required for all cultured milk products?
Which culture is used for tykmælk, ymer, crème fraîche and buttermilk?
What is tykmælk, and what consistency and flavour characterise it?
What incubation temperature and inoculation rate are used for tykmælk?
What is the main difference between tykmælk and ymer?
What is the procedure for traditional ymer manufacture?
Why is an L culture (and not a DL culture) used for UF ymer?
What is crème fraîche, and which types are normally made?
Which two bacteria make up the yoghurt culture, and what is the recommended ratio between them?
What are the pH and titre of finished yoghurt?
What is the characteristic aroma compound in yoghurt, and what should its content be?
Which bacterium in the yoghurt culture is the main producer of acetaldehyde?
What happens in the symbiosis between Lb. bulgaricus and Sc. thermophilus in the yoghurt culture?
What happens to the growth of Sc. thermophilus as the pH falls during yoghurt fermentation?
What are the optimum incubation temperature and inoculation rate for yoghurt to obtain an Lb/Sc ratio of 1:1?
At what pH is yoghurt cooled, and what is the optimum filling temperature?
What is drinking yoghurt, and how is it made?
Into which four groups can yoghurt be divided?
What is the minimum requirement for live bacteria in yoghurt at the end of the shelf life?
What is acidophilus tykmælk (A38), and what is the mixing ratio?
What is the special property of Lb. acidophilus that makes the product of interest from a health point of view?
What is AB culture/Cultura, which bacteria does it contain, and what causes its characteristic flavour?
What are the incubation temperature, inoculation rate and final pH in the manufacture of AB culture/Cultura?
What is the legal requirement for Lb. acidophilus and Bb. bifidum in the AB culture at the end of the shelf life?
What is kefir, and what does the kefir culture contain?
What are the incubation temperature and time for kefir?
What is said about Gaio's bacterial composition and claimed health effect?
What is the maximum permitted temperature for cultured milk products from filling until delivery to the shop?
What is the date of manufacture for cultured (sour-milk) products, as opposed to sweet products?
What are the most common texture defects in yoghurt and crème fraîche?
What are the most important factors in counteracting whey separation in yoghurt?
What is the pasteurisation process for buttermilk, and to what pH is it fermented?
What judging temperature is used for the sensory (organoleptic) assessment of cultured products at regional dairy shows?
What is the difference between D(-) lactic acid and L(+) lactic acid in yoghurt, and which bacterium produces which?