2017 Milk Processing & Pasteurization Flashcards
What does the standardization step assure in milk processing?
that each milk and dairy product will be uniform in fat and protein content
How many steps are there in milk processing?
5
In terms of pateurization, what does the acronym HTST stand for?
high temperature, short time
Why is it necessary to destory lipase and other natural milk enzymes?
Because lipase and other natural milk enzymes may cause an off-flavor in milk during refridgerated storage
Disease producing bacteria are destroyed by what step in milk processing?
pasteurization
In milk processing, separation divides what two milk components?
skim milk and cream
Hazard Analysis and Critical Control Points is what kind of system?
quality control system
Clarification serves what purpose in milk processing?
removes solid impurities from milk
Name the process by which vitamins are added to milk.
fortification
Hazard Analysis and Critical Control Points is a system that identifies what?
where mistakes often occur in food production
What natural milk enzyme is destroyed by pasteurization?
lipase
What step in milk processing ensures that there are no solid impurities in the milk before processing?
clarification
Name the five streps of milk processing.
clarification, separation, standardization, pasteurization, fortification
How does pasteurization increase the shelf life of milk?
by substantially reducing the the total bacteria population
The batch or holding method of pasteurization requires that milk be heated to what temperature?
145ºF
