Question

activity 3: reading comprehension
directions: answer the following questions in short answer form.

1. discuss how fresh milk is grouped. name the groups and briefly give a description of each group.
2. explain the types and the difference between canned and nonfat dry milk.
3. name the types of dairy desserts that are listed in your textbook.

Explanation:

Classification of fresh milk

Fresh milk is grouped into Grade A (meets strict sanitary standards for fluid consumption) and Grade B (under less stringent standards, used primarily for manufacturing manufactured dairy products like cheese and butter).

Canned vs. nonfat dry milk

Canned milk includes evaporated milk (60% water removed, sterilized in cans) and sweetened condensed milk (60% water removed, sugar added as a preservative). Nonfat dry milk is pasteurized skim milk with nearly all water removed (usually down to less than 5% moisture) to form a powder.

Common dairy desserts

Standard dairy desserts typically categorized in food science textbooks include ice cream, sherbet, frozen yogurt, custard, pudding, and gelato.

Answer:

Question 16

• Grade A Milk: Produced under the strictest sanitary conditions; suitable for direct fluid consumption.
• Grade B Milk: Produced under less stringent standards; used primarily for manufacturing processed dairy products like cheese, butter, and powdered milk.

Question 17

• Canned Milk Types:
• Evaporated Milk: Homogenized whole or skim milk with about 60% of water removed, then sealed and sterilized in cans.
• Sweetened Condensed Milk: Concentrated milk with about 60% of water removed and a high concentration of added sugar (about 40–45%) to preserve it without sterilization.
• Nonfat Dry Milk: Pasteurized skim milk with nearly all water removed (reduced to a powder containing less than 5% moisture), allowing for long-term shelf-stable storage.

Question 18

• Ice cream, sherbet, frozen yogurt, custard, pudding, and gelato.