Mcq food diet and health PDF

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Dairy questions1 production makes up what percentage of the Irish agricultural industry? a. 30% b. 40% c. 25% d. 10%3 percentage of dairy goods are exported once produced? a. 50% b. 65% c. 30% d. 80%Match the constituents of milk with their %: Water 86%. Fat. 3% Protein 3% Lactose 5% .Ash 0%Milk is ...

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Dairy questions 1.Dairy production makes up what percentage of the Irish agricultural industry? a. 30% b. 40% c. 25% d. 10% 3.What percentage of dairy goods are exported once produced? a. 50% b. 65% c. 30% d. 80% Match the constituents of milk with their %: Water 86.6% . Fat . 3.9% Protein 3.4% Lactose 5.0% .Ash 0.7% Milk is a complex colloidal system. Circle the odd one out: pH = 5.7 The fat content makes it an emulsion The whey protein content makes it a dispersion/sol The lactose and salt content make it an aqueous solution True or false: milk is a high fat product True, everyone should buy the lowest fat milk available and limit its use False, only 3.5% of milk is fat Milk is white due to the presence of the protein ___, which comes in 3 types (α,β & κ) .Lactose .Casein .Myosin .Collagen These proteins are found suspended in milk, due to their multi-molecular granular structure called ____ Enzymes Micelles Globules Disaccharide

Some population groups are lactose intolerant – they lack the enzyme lactase. What does lactase do in regards to the digestion of milk in our body? Hydrolyses lactose into galactose and glucose Converts galactose into glucose for calorie absorption Contributes to the palatability of milk Replaces lactose in our blood stream Milk is a good source of easily digestible protein, which makes up ___% of whole milk and ___ % of skimmed milk 30, 50 60, 35 22, 40 25, 47 Milk is a very important source of (circle the odd one out) Calcium Vitamin B2 Vitamin C Vitamin A Milk stored on the farm should be kept At 5-7 degrees in silos Below 4 degrees in stainless steel tanks Frozen at -5 degrees At room temperature in stainless steel tanks Match the microorganisms with their role in milk: Mesophillic bacteria Produces lactic acid in milk Psychotropic m/o Can grow at temperatures below 7 = Thermoduric m/os Can survive pasteurization 13. The shelf life of raw milk is 48 hours 24 hours 5 days 3 days 14. Micro-organisms need water to grow, therefore dried milk with 4% H20 has a shelf life of 4 months 12 days 12 months 45 days Fermentation is A negative aspect of milk spoilage that leads to sourness The inoculation of milk with benign bacteria

The reaction that takes place between benign bacteria and curds A method of reducing the moisture content of milk Circle the false statement about pasteurisation: a. Its objective is to make milk safe, by inactivating bacteria such as mycobacterium tuberculosis One type is LTLT - 63 =C x 30 mins One type is HTST- 72 =C x 20 mins One type is HTST - 72 = x 15 sec Milk is dried into a powder by (choose the 2 correct statements) Evaporating water under vacuum Spray drying at 120-200 =C Heating in a tank to 180 = Being churned at 120m/s before drying

CHEESE What is the moisture content of the different types of cheeses Hard...