FDSC 414 FINAL EXAM QUESTIONS &
ANSWERS
Revenue increase, consumption decrease - Correct Answers -Describe Ice Cream
consumption in the US?
Ice Cream - Correct Answers -"A food produced by freezing, while stirring, a
pasteurized mix consisting of one or more of the optional dairy ingredients"
Limits overrun - Correct Answers -Why is the minimum total solids and weight per gallon
specified by the CFR so important?
Homogenization - Correct Answers -Reduces the potential for fat churning and allows
for a higher fat content and the use of butter and frozen cream in ice cream, also
reduces fat droplets
Dynamic - Correct Answers -Freezing that occurs under agitation, freezes 50% of the
water present
Quiescent - Correct Answers -Freezing that occurs under still conditions, freezes the
rest of the water
Formulation, blending, pasteurization, homogenization, aging, freezing, packaging,
hardening, storage/distribution - Correct Answers -What are the steps in ice cream
production?
Rapid nucleation and small ice crystal formation, solutes and colloidals concentrated, fat
destabilized - Correct Answers -What happens during freezing?
Mix & equipment factors - Correct Answers -What factors affect freezing?
Sensible Heat - Correct Answers -Addition or removal of heat that results in a
temperature change
Latent Heat - Correct Answers -Addition or removal of heat associated with a change of
state
Water, solute, lipid, protein, hydrocolloid - Correct Answers -What components in ice
cream are important in determining freezing?
, Cheap, small, easy to operate and clean, short change over, small batches - Correct
Answers -What are some advantages to batch freezers?
Small production, slow, higher variability, manual inclusion, impossible to automate -
Correct Answers -What are some limitations to batch freezers?
Higher production, faster, smaller crystals, automated - Correct Answers -What are
some advantages to continuous freezers?
Expensive, utilities, longer change over, no small batches - Correct Answers -What are
some limitations to continuous freezers?
0F within 4-7 hours - Correct Answers -What is the goal of the hardening step of ice
cream?
Heat Shock - Correct Answers -What is the biggest issue in ice cream production?
Microfiltration - Correct Answers -A pressure driven membrane process which
separates particles on the basis of 0.1-10 um from the bulk phase of a material
Raw milk, cheese brine, casein production, milk fat removal - Correct Answers -What
are some uses for microfiltration?
MPC, WPC, protein standardization, lactose-free Milk, protein concentration - Correct
Answers -What are some uses for ultrafiltration?
Prevent water migration - Correct Answers -How do hydrocolloids prevent heat shock?
Butter - Correct Answers -Made exclusively from milk or cream (or both) with or without
common salt and with or without additional coloring matter, and containing no less than
80% by weight of milk fat
Cream - Correct Answers -The liquid milk product high in fat separated from milk, which
may have been adjusted by adding thereto: milk, concentrated milk, dry whole milk,
skim milk, concentrated skim milk, or nonfat dry milk - contains no less than 18% milkfat
Butteroil - Correct Answers -Food product resulting from the removal of practically all of
the moisture and solids-non-fat from butter. Contains not less than 99.6% fat and no
more than 0.3% moisture, no more than 0.1% other butter constituents, of which salt is
not more than 0.05%, antioxidants permitted
Anhydrous Milk Fat - Correct Answers -Removal of practically all of the moisture and
solids not fat from pasteurized cream or butter. Contains no less than 99.8% fat and not
more than 0.1% moisture and when produced from butter, no more than 0.1% other
ANSWERS
Revenue increase, consumption decrease - Correct Answers -Describe Ice Cream
consumption in the US?
Ice Cream - Correct Answers -"A food produced by freezing, while stirring, a
pasteurized mix consisting of one or more of the optional dairy ingredients"
Limits overrun - Correct Answers -Why is the minimum total solids and weight per gallon
specified by the CFR so important?
Homogenization - Correct Answers -Reduces the potential for fat churning and allows
for a higher fat content and the use of butter and frozen cream in ice cream, also
reduces fat droplets
Dynamic - Correct Answers -Freezing that occurs under agitation, freezes 50% of the
water present
Quiescent - Correct Answers -Freezing that occurs under still conditions, freezes the
rest of the water
Formulation, blending, pasteurization, homogenization, aging, freezing, packaging,
hardening, storage/distribution - Correct Answers -What are the steps in ice cream
production?
Rapid nucleation and small ice crystal formation, solutes and colloidals concentrated, fat
destabilized - Correct Answers -What happens during freezing?
Mix & equipment factors - Correct Answers -What factors affect freezing?
Sensible Heat - Correct Answers -Addition or removal of heat that results in a
temperature change
Latent Heat - Correct Answers -Addition or removal of heat associated with a change of
state
Water, solute, lipid, protein, hydrocolloid - Correct Answers -What components in ice
cream are important in determining freezing?
, Cheap, small, easy to operate and clean, short change over, small batches - Correct
Answers -What are some advantages to batch freezers?
Small production, slow, higher variability, manual inclusion, impossible to automate -
Correct Answers -What are some limitations to batch freezers?
Higher production, faster, smaller crystals, automated - Correct Answers -What are
some advantages to continuous freezers?
Expensive, utilities, longer change over, no small batches - Correct Answers -What are
some limitations to continuous freezers?
0F within 4-7 hours - Correct Answers -What is the goal of the hardening step of ice
cream?
Heat Shock - Correct Answers -What is the biggest issue in ice cream production?
Microfiltration - Correct Answers -A pressure driven membrane process which
separates particles on the basis of 0.1-10 um from the bulk phase of a material
Raw milk, cheese brine, casein production, milk fat removal - Correct Answers -What
are some uses for microfiltration?
MPC, WPC, protein standardization, lactose-free Milk, protein concentration - Correct
Answers -What are some uses for ultrafiltration?
Prevent water migration - Correct Answers -How do hydrocolloids prevent heat shock?
Butter - Correct Answers -Made exclusively from milk or cream (or both) with or without
common salt and with or without additional coloring matter, and containing no less than
80% by weight of milk fat
Cream - Correct Answers -The liquid milk product high in fat separated from milk, which
may have been adjusted by adding thereto: milk, concentrated milk, dry whole milk,
skim milk, concentrated skim milk, or nonfat dry milk - contains no less than 18% milkfat
Butteroil - Correct Answers -Food product resulting from the removal of practically all of
the moisture and solids-non-fat from butter. Contains not less than 99.6% fat and no
more than 0.3% moisture, no more than 0.1% other butter constituents, of which salt is
not more than 0.05%, antioxidants permitted
Anhydrous Milk Fat - Correct Answers -Removal of practically all of the moisture and
solids not fat from pasteurized cream or butter. Contains no less than 99.8% fat and not
more than 0.1% moisture and when produced from butter, no more than 0.1% other
