Which of the following milk products most commonly contains both prebiotics and probiotics?
a. yogurt
b. buttermilk
c. sour cream
d. whipping cream
Q. 2In fermented dairy products some _____ is broken down to provide _____ for bacterial growth, and this makes the curd softer and more digestible.
a. lactose, lactase
b. carbohydrate, hydrogen
c. lipid, oxygen
d. protein, nitrogen
Q. 3Which of the following milk products has not had bacterial cultures added to ferment the lactose into lactic acid?
a. buttermilk
b. yogurt
c. acidophilus milk
d. kefir
e. sour cream
f. none of the above answers is correct
Indicate whether the statement is true or false
Q. 4Which of the milks listed below is not recommended for lactose-intolerant individuals?
a. imitation milk
b. reduced-lactose milk
c. soy milk
d. rice milk
e. canned evaporated milk
Q. 5Which of the following milks has a slightly sweeter flavor than unmodified milk?
a. carbonated milk
b. low-sodium milk
c. homogenized milk
d. reduced-lactose milk
e. reduced-fat milk
Q. 6Which of the following milk beverages is made by replacing all or part of the milk fat with a vegetable fat?
a. eggnog
b. imitation milk
c. filled milk
d. sweetened condensed milk
e. instant milk
Q. 7Which of the following statements about whole chocolate milk is false?
a. Chocolate milk is actually a suspension in which the continuous phase consists of milk fat and cocoa butter, whereas the dispersed phase includes the cocoa particles, fat-free milk solids, and sugar.
b. Fortification of all chocolate milk with vitamins A and D is mandatory.
c. Chocolate milk contains approximately 209 kcalories per cup.
d. a, b, and c are all false statements
e. a, b, and c are all true statements
Q. 8Fat-free (nonfat) milk should contain no more than _____ percent milk fat.
a. zero
b. 0.1
c. 0.5
d. 1.0
e. 1.5
f. 3.0
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