colloquium Flashcards
fish placed on market according to
origin, species and fishery
small, blue sea fish
anchovy, mackerel, sardine, sprat, pinfish
pseudomonas florescent is causative agent of
red rot
butter made from processing
cream
degree of acidity in yogurt can’t be higher than
55 SH
types of white fish
sea bass, sea bream, carp, hake, monkfish
salmonella must not be in
50g of eggs
how many samples with how much distilled water to determine degree of acidity of fermented dairy products
20g sample and 20ml water
how to detect adulteration of milk
cryoscopy
proportion of fat in dry matter
how to determine acidity of milk
soxhlet-henkel method, red alkali test, alizarol test, boiling curdling test or alcohol test
chemical composition of milk
fat, protein, lactose, water
evaluation of milk freshness
degree of acidity
how to know egg freshness
densimeteric method, sensory evaluation, micro diffusion of ammonia test
how to know freshness of fish
sensory analysis, cooking test, microbiological exam, ammonia test, market test
raw milk should have degree of acidity
6.6-6.8 SH
what is peroxidase test for
to determine pasteurisation in milk
how to detect addition of starch
lugols solution
what does yolk look like in fresh eggs
in the centre of the egg, stationary or slightly moveable, regular shape
formula to determine degree of acidity of yogurt
SH = NaOH x 2
most accurate method to determine adulteration of milk
freezing test
how to determine density of milk
lactodensimeter
determination of milk fat
gerber method - Butyrometer
pasteurised milk has degree of acidity
less than 8 SH
alkaline phosphatase test for
determining pasteurisation of milk
agar to grow enterobacteria
VRBG
methods to determine hygienic quality of milk
sensory, chemical, physical, microbiological, reductase test with methylene blue
catalase (peroxidase) test performed with
hydrogen peroxide
how many microorganisms can be in raw milk
less than 100,000 per ml
larvae of anisakis spp are
visible to the naked eye
egg white of cooked duck egg under UV light is
extremely blue
which is the odd one out for canned fish
can be partly eviserated
milk with 3% fat classified as
semi fat
pasteurised milk has a degree of acidity
up to 8 SH
if fresh milk with less than 8 SH is mixed with equal parts 68% alcohol then
it won’t curdle
soxhlet Henkel is an indicator of
freshness/acidity of milk
fresh raw milk at 20 degrees should have a density of
1.028-1.034g/cm3
using butyrometric method we determine
milk fat content
percentage of water added to milk calculated using
hertz formula
podravec belongs to
semi hard cheese
candling eggs determines
freshness of eggs
determining ammonia in fish is used for
assessing freshness
