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MS 2.06 Comprehension Test — Chapter 2 Quiz

Please sign up for the course before taking this quiz.
MS 2.05 Recap and Glossary
MS 3.0 What’s in Chapter 3?
Back to: MS 2.06 Comprehension Test — Chapter 2

Milk Science

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  • MS Prologue

  • MS 0.0 What is the Course Structure?
  • MS 0.01 Making Microfoam
  • What is Milk Made Of?

  • MS 1.0 What's in this Chapter 1?
  • MS 1.01 What is Milk Made Of?
  • MS 1.02 - Cow Food
  • MS 1.03 Pasteurisation
  • MS 1.04 Ultra-Heat Treatment
  • MS 1.05 Skimming
  • MS 1.06 Homogenisation
  • MS 1.07 The Impact of Dairy Farming on the Environment
  • MS 1.08 Interview with a Dairy Farmer
  • MS 1.09 Recap and Glossary
  • MS 1.10 Comprehension Test — Chapter 1
  • Proteins

  • MS 2.0 What’s in this Chapter?
  • MS 2.01 Five Steps to Perfect Foam
  • MS 2.02 Dry Cappuccinos and Wet Lattes
  • MS 2.03 Milk Proteins
  • MS 2.04 Surfactants
  • MS 2.05 Recap and Glossary
  • MS 2.06 Comprehension Test — Chapter 2
  • Lipids, Lactose, and Lactase

  • MS 3.0 What’s in Chapter 3?
  • MS 3.01 Triglyceride
  • MS 3.02 The Milk Fat Globule
  • MS 3.03 Anti-Foams
  • MS 3.04 Lactose and Lactase
  • MS 3.05 Glossary and Recap
  • MS 3.06 Comprehension Test — Chapter 3
  • Facts About Foam

  • MS 4.0 What’s in Chapter 4?
  • MS 4.01 Drainage
  • MS 4.02 Foam Deterioration
  • MS 4.03 Ostwald Ripening
  • MS 4.04 Milk Foam Profiling
  • MS 4.05 Boiler Pressure
  • MS 4.06 The Steam Wand
  • MS 4.07 The Milk Pitcher
  • MS 4.09 Chapter 4 Recap and Glossary
  • MS 4.10 Comprehension Test — Chapter 4
  • MS 5.0 Final Assessment

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