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__________ is a dairy product resulting from the culturing of a mixture of milk and cream products, with lactic acid producing bacteria. The product contains not less than 3.25 percent milk fat and 8.25 percent solids-not-fat.

Correct Answer: Yogurt
Yogurt is a cultured dairy product. It has 3.25% fat and 8.25 SNF. Preparation of yogurt involves addition of LAB (Lactic acid bacteria) to milk.

If a dairy mixes cow's milk which contains 10% fat with buffalo's milk which contains 20% fat, then the resulting mixture has fat (120/7)% of fat. What ratiowas the cow's milk mixed with buffalo's milk?

Mixture of milk and cream containing not less than 10.5 percent milk fat, but less than 18 percent milk fat, is the definition of?

In the past, consumers would rarely walk into an ice cream store and order low-fat ice cream. But that isn't the case today. An increasing health consciousness combined with a much bigger selection of tasty low-fat foods in all categories has made low-fat ice cream a very profitable item for ice cream store owners.
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The dairy product resulting from the addition of a creaming mixture (dressing) that Contains not less than 4 percent milk fat and not more than 80 percent moisture?

Skim milk is prepared by the removal of some of the fat from whole milk. This skim milk is found to contain 90.5% water, 3.5% protein, 5.1% carbohydrate, 0.1% fat and 0.8% ash. If the original milk contained 4.5% fat, Calculate its composition assuming that fat only was removed to make the skim milk and that there are no losses in processing.

In a batch process, the reaction takes place in the presence of an acid medium. The acid is drained from the reaction vessel at the rate of 15ml/s as a result of the density difference of the acid from the reacting component. To avoid wastage of acid, it is recycled to an acid tank which has 1000 L capacity. The acid drained from the reaction vessel, picks up 50 g/L solids from the reactor. Acid is fed once again to the process from acid tank. When the process is started, the acid is almost pure in the tank as a result of filtration. As the reaction proceeds, acid in the tank gets more and more contaminated with the solids. The concentration of the solids should not exceed 100 g/L from the process point of view. The batch time is 16h. Estimate whether the concentration of the solids will exceed 100g/L during the batch reaction.

A product consisting of a mixture of milk and cream which contains not less than 10.5% milk fat is called?

Dry cream is produced by removing the water from pasteurized milk and/or cream. Dry cream will have a maximum milk fat of _______ for economic factors.

If 35,000kg of whole milk containing 4% fat is to be separated in a 6 hour period into skim milk with 0.45% fat and cream with 45% fat, what are the flow rates of the two output streams from a continuous centrifuge which accomplishes this separation? (Basis 1 hour’s flow of whole milk.)

Two bottles contains mixture of milk and water. First bottle contains 64% milk and second bottle contains 26% water. In what ratio these two mixtures are mixed so that new mixture contains 68% milk?