Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

FOOD2000 > DAIRY > Flashcards

DAIRY Flashcards

1
Q

What breed of cow is most commonly used for milk production in Australia?

A

Friesians

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Why is milk considered ‘natures perfect food’?

A

It is produced to supply the neonate with complete nutritional requirements and so contains carbohydrates, lipids, proteins and salts

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Where is milk synthesised?

A

In the mammary gland of a mammal

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What is a singular milk producing unit called and describe its structure

A

An alveolus is a singular milk producing unit within the mammary gland

It consists of secretary cells surrounded by blood vessels

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What is the average composition of milk?

A

87% water

4% fat

9% non-fat milk solids (SNF)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What factors can effect the composition of milk?

A

Nutritional Factors:
- type and availability of feed

Non-Nutritional Factors:

  • breed
  • stage of lactation
  • season and temperature
  • age and size of cow
  • disease
  • milking frequency
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What is colostrum?

A

The milk produced by the cow in the first 72 hours of lactation

It differs from regular milk in colour and composition

  • yellowish in colour
  • very high in salt
  • very high in proteins + antibodies
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What effects can the composition of milk have on the end product?

A
  • The physio-chemical properties
  • Functional properties
  • Pricing (price is based on milkfat/SNFs)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What are the physical properties of milk?

A
  • white
  • opaque
  • higher density than water
  • lower freezing point
  • pH from 6.6-6.8
  • isotonic with cells
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Explain how fat exists in milk?

A

Milk is an oil in water emulsion and fat exists in globules dispersed throughout the milk

Eat fat globule is has a globule membrane which acts as an emulsifier

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What is the main type of lipid in milk?

A

Triglycerides are the primary type

15 fatty acids make up 95% of the TAG present

Most of these are saturated and contain an even no of carbons

C16 and C18 are most abundant

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Which triglyceride is exclusive to milk? What properties does this have?

A

C4

Gives buttery taste

Has a high melting point

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Explain the positioning of fatty acids in a triglyceride

A

Positioning is not random. The positioning of certain fatty acids affects crystallisation and behaviour of the milk fat

C4 and C6 are mostly in the -3 position

C18 is mostly in the -1 position

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Explain milk fat globule membrane

A

Membrane covers milk fat and acts as an emulsifier and to protect the fat from lipase

Originates from the plasma membrane of mammary secretory cells

Reddish/brown in colour due to xanthine oxidase enzyme

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What are the minor lipid components of milk fat globules?

A 
Sterols
- 95% are cholesterol
Carotenoids
- in trace amounts in core of globule
- 95% beta carotene
Fat soluble vitamins
- A, D, E, K
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What are the 4 major types of caseins?

A
  • alpha S1
  • alpha S2
  • beta
  • kappa
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

What are casein micelles

A

Contain 95% of casein in milk

Consist of 94% protein, 6% colloidal calcium phosphate

They are spherical soft and porous

Stabilised by kappa casein on the surface

Calcium phosphate acts as a bridge between micelles

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

What are the 4 major proteins within whey?

A
  • beta-lactoglobulin
  • alpha- lactalbumin
  • bovine serum albumin
  • immunoglobin
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Which major protein is soluble at a pH of 4.6?

A

Whey

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Which protein has rennet coagulation?

A

Casein

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Which protein has high heat stability?

A

Casein

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Which protein has the greater particle size?

A

Casein

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

What are two types of minor whey protein?

A
  • Lactoferrins: bind iron
  • Immunoglobulins: give immunity against bacteria
    3 classes: IgA, IgG, IgM
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

True or false: Changes in freezing point of milk can indicate its adulteration with water.

A

True

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

In what phase are mineral in milk found?

A

Both in serum (soluble) and in colloidal phase

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

What is the spoilage point of milk?

A

1 million bacteria per ml

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

At what temperature does milk leave the udder?

A

~37•C

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

What temperature is milk cooled to after leaving the udder? Why?

A

Must be cooled to 4 degrees as the shelf life of raw milk is only a couple of hours

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

What is milk tested for when arriving at milk factory?

A
  • taste and smell
  • composition
  • antibodies
  • freezing point depression
  • pH/acidity
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

Why is standardisation of milk required?

A
  • continuously required to meet legal requirements
  • to maintain quality
  • to meet processing parameters e..g for cheese
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

How is milk fat separated? Why are the requirements for this?

A

Sedimentation naturally occurs due to gravity, however this is not at a fast enough rate for commercial use

The milk must:

  • be a dispersion
  • phases to be separated must not be soluble in each other
  • phases must have different densities

In commercial operations this is sped up by centrifuge

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

How is milk protein separated?

A

By membrane filtration, which involves a semi permeable very thin membrane allowing some molecules to pass through and others to be trapped

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

What is permeate?

A

The filtrate or liquid molecules which pass through the membrane

Contains all the components of milk except protein

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

What is retentate?

A

The concentrate or the liquid retained

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

What are the membrane processes?

A

Reverse osmosis: concentration of solution by the removal of water

Nanofiltration: concentration of organic compounds by removal of part of a monovalent ion like sodium + chlorine

Ultrafiltration: concentration of large macromolecules

Microfiltration: removal of bacteria and separation of macromolecules

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

What is homogenisation?

A

a standard industry procedure to stabilize the fat against gravity separation.

It involves breaking the fat molecules into smaller molecules so that they do not rise to the top

Milk is forced through a small passage at a high velocity and disintegration of fat is achieved by turbulence and cavitation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

What are the advantages to homogenisation of milk?

A
  • less cream formation
  • whiter
  • reduced sensitivity to fat oxidisation
  • better mouthfeel
  • better stability
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
38
Q

What are the disadvantages to homogenisation?

A
  • increased sensitivity to light (sunlight flavour)

- may be unsuitable for semi hard and hard cheeses

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
39
Q

What is the purpose of heat treating milk?

A

Heat treating reduces or destroys enzymes and bacteria to give milk a longer shelf life

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
40
Q

What are the 5 different types of heat treated milk?

A

Pasteurized milk

Thermisation

ESL (extended shelf life)

UHT (ultra heat treated)

In-container sterilisation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
41
Q

What is thermisation of milk?

A

60-65 degrees for 5-15 seconds

Reduces psychotropic bacteria

However in Australia you cannot heat treat twice so this method is rarely used

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
42
Q

What is pasteurisation?

A

The most widely used method, varies from country to country, but involved significant reduction of spoiling microorganisms and destruction of all pathogenic bacteria

Kills pathogenic bacteria and destroys some undesirable enzymes

Must be pasteurised by:

  • heating to no less than 72°C for 15 sec
  • or any other time/temp combination that has equal or greater lethal effect

Does not effect taste, colour or nutritional content

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
43
Q

How is pasteurisation efficiency tested?

A

An alkaline phosphatase test is used as an indicator of pasteurisation

If safe the enzyme will be inactive as it has the same denaturation point as pathogens

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
44
Q

What are the two types of pasteurisation?

A

Batch Pasteurisation (Low temp, long time)

Continuous Pasteurisation (high temp, short time)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
45
Q

Explain how batch pasteurisation works

A

Uses a vat pasteuriser where milk is in a cavity and hot water is in a jacket

Agitator is used when milk is being heated

Milk is cooled in the vat, hot water is replaced with cold water

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
46
Q

How does continuous pasteurisation work?

A

Using a plate heat exchanger

A stack of stainless steele plates in a frame are heated by hot water, heat is then transferred to milk

Plates are extremely thin so heat transfers rapidly

Milk then passes through to cooling section

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
47
Q

What are the minor changes that occur during pasteurisation?

A
  • small amount of denaturation of whey protein
  • minor damage to water soluble vitamins
  • inactivates milk lipase and alkaline phosphates
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
48
Q

What is the shelf life of pasteurised milk?

A

12-16 days

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
49
Q

What is extended shelf life milk?

A

No single definition

Extended shelf life beyond pasteurisation, can be weeks to months

3 different processing technologies:

  • pasteurization combined with bactofugation or double bactofugation
  • pasteurisation combined with microfiltration
  • high heat treatment: ~120-130°C for 2-5 seconds

Packed under very clean but not aseptic conditions

Must be refrigerated

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
50
Q

What is sterilisation?

A

Commerical sterilisation is when a product is heated very high (>100°C) and packed in airtight containers

Not necessarily free of all microorganisms but those that survive sterilisation are unlikely to grow

Can be packed before or after sterilisation

51
Q

What is UHT?

A

Ultra heat treatment

Milk is heated at 130-150°C for 3-5 seconds
Any higher risks chemical damage is too short to be practical

UHT milk is packaged aseptically

Shelf life of over 6 months

52
Q

What are the two methods of UHT?

A

Direct:
milk is heated with steam (gives less cooked flavour)

Indirect:
stainless steele barrier acts as a heat exchanger

53
Q

Which method of UHT has the greater product quality loss?

A

Indirect

54
Q

What effects does UHT have on milk colour?

A

Increases the whiteness/ opaqueness due to homogenisation and denaturation of whey protein and their associated with casein micelles

Can have increased browness due to maillard reaction between lysine of proteins and lactose, brown colour increases during storage

55
Q

What effect does UHT have on flavour of milk?

A

Can result in a ‘cooked’ flavour

flavour reduces during storage

This is due to the denaturation of β-lactoglobulin (occurs at 70°C)

Can also get sterilized flavour due to maillard reaction
This flavour increases with storage

Stale flavour can occur due to fat oxidation

56
Q

What effect does UHT have on proteins in milk?

A

Denaturation of whey proteins ranging between 60% and 100% denatured

Depends on heating regimen (indirect causes more denaturation than direct)

denatured β-lactoglobulin links to kappa-casein on the outside of casein micelles mainly via disulphide bonding

57
Q

What effect does UHT have on enzymes in milk?

A

Most native enzymes are deactivated EXCEPT proteases
Proteases

Some bacterial enzymes from psychotropic bacterial contaminants of raw milk can survive

58
Q

What effect does UHT have on rennet clotting?

A

Clotting rate is reduced to half of that of raw milk

This is due to the interaction of denatured β-lactoglobulin and kappa-casein preventing access of rennet to kappa-casein

UHT is not suitable for making cheese (requires rennet)

59
Q

What is In-Container Sterilisation?

A

Milk is filled into cans and heated in retort (like a large pressure cooker) until interior of can reaches desired temp

Causes greatest chemical change to milk components

Mainly used for evaporated milk etc

105-120°C for 10-30 mins

60
Q

What is the composition of cream?

A

40% fat in the form of intact fat globules dispersed in skim milk

61
Q

In what state is fat when milk is separated from cream?

A

Liquid (between 38-60°C)

62
Q

What are the concentrations of fat in cream and butter compared to milk?

A

Cream is 10x more concentrated

Butter is 20x more concentrated

63
Q

How many litres of milk does it take to make 1L of cream?

A

10 litres of milk = 1 litre of cream

64
Q

What is added to thickened cream?

A

Gelatin or vegetable gums

65
Q

How is cream heat treated?

A

Usually pasteurised at ~75°C for 15 seconds

66
Q

How is sour cream created?

A

Lactic acid bacteria is added to cream and heated at 20°C for 12-14 hours

Gives it a slightly sour and thicker flavour/texture

67
Q

What is the composition of butter?

A

> 80% milkfat

Water-in-oil emulsion

1.2% salt

Contains fat soluble vitamins

68
Q

What are the steps involved in creating butter?

A

Ageing

Churning

Phase Inversion

Washing

Salting

69
Q

What is the process of ageing in the making of butter?

A

Cream is subjected to controlled cooling designed to give good crystalline structure, taking 12-15 hours

Pasteurisation causes the fat within globules to liquify, when cream is cooled a proportion of these will crystallise

If cooling is rapid there will be many small crystals, if cooling is slow there will be fewer larger crystals

Larger crystals give softer butter

70
Q

What is the process of churning in the making of butter?

A

Cream first whips, and then fat globule membranes rupture and then the globules coalesce and form butter ‘grains’

This point is called ‘breaking’ or ‘phase inversion’ as the cream is broken into two phases: butter grains and buttermilk

Buttermilk is then drained off

The grains are then worked into a continuous fatty mass

71
Q

What is ‘phase inversion’ in the process of making butter

A

The change from fat-in-water emulsion to a water-in-fat emulsion

72
Q

What is ‘washing’ in the process of making butter?

A

The butter is washed after churning to remove any residue of buttermilk and milk solids but is rarely done these days

73
Q

What is salting and what does it achieve in making butter?

A

Added to improve flavour and shelf life

Acts as a preservative

In continuous production a salt slurry is added

74
Q

What is ripened butter?

A

Made from cream which has been cultured with lactic acid bacteria and has decreases pH

75
Q

What are cereal based milks?

A

Oat milk and rice milk

76
Q

What are legume based milks?

A

Soy milk and pea milk

77
Q

What are vegetable based milks?

A

Potato milk

78
Q

What are seed based milks?

A

flax seed and hemp milk

79
Q

What are nut based milks?

A

almond milk, cashew milk, coconut milk

80
Q

What are the processes involved in making milk alternatives

A

Raw material → extraction → separation → product formation → homogenisation → heat treatment → packaging

81
Q

why do we consume milk?

A

Fucking yum

82
Q

What are the 3 three main significances of consuming dairy milk?

A

In the US, milk contributes 8% of daily energy and 16% of dietary protein

Contributes 67% of dietary calcium

The lactose in bovine milk aids in the absorption and utilisation of micronutrients including calcium

83
Q

What are the nutritional properties of plant based milks?

A

Vary greatly between milks and the addition of oils or sweeteners also effects this

Soy is the only one with similar protein content to cows milk

Most are lower in saturated fat and have similar caloric amounts to skim milk

84
Q

What is the protein content of plant based milks?

A

Lower quality than cows milk

PDCAAS of cows milk: 120

Soy milk: 91

Almond: 30

85
Q

What is the fat content of icecream?

A

Must be at least 9% to qualify in the ice cream category

Premium products typically have 12-13%

86
Q

What are the 9 steps involved in the manufacturing of icecream

A

Mix preparation

Pasteurisation

Homogenisation

Chilling

Ageing

Soft freezing

Flavouring

Hardening

Storage

87
Q

What is the typical composition of ice cream mix?

A

10% fat
11% non-fat milk solids
12% sugar
0.5% stabilisers

88
Q

What is the role of fat in icecream mixture?

A

Gives creaminess and improves melting resistance by stabilising air cell structure

Usually from whole milk, cream, butter and vegetable fat

89
Q

What is the role of non-fat milk solids in icecream mix?

A

Helps to stabilise the structure of the ice cream

Does this by its water-binding and emulsifying effect

Also has a positive effect on air distribution during freezing process

90
Q

What is the role of stabiliser in ice cream mix?

A

Increase the viscosity of the mix and create body and texture

Controls the growth of crystals and improves melting resistance

e.g. gelatin and bean gum

91
Q

What is the role of emulsifiers in the ice cream mix?

A

helps with freezing and controls excess churning of fat

e.g. egg yolk solids, glycerol monosterate

92
Q

When are flavours added to ice cream?

A

Eccessences added before freezing and solids are added after freezing

93
Q

Why is homogenisation essential for good ice cream?

A

Essential for good smooth texture and even distribution of ingredients

Reduces size of fat globules and increases surface area

94
Q

What occurs during chilling and ageing of ice cream?

A

The mix is cooled to 2-5°C and then aged at this temp for 4 to 14 hours

This allows time for crystals to be formed and proteins and polysaccarides to be fully hydrated

95
Q

What is soft freezing in the making of ice cream?

A

50% of water is frozen

ice cream is beaten to incorporate air

Fine even foam is formed

Occurs at 1-9°C

Gives a texture like soft serve

96
Q

What occurs during hardening in the manufacturing of ice cream?

A

90% of water is frozen

Cooled to ~-30°C in a blast freezer, this should be as rapid as possible

Now must be stored at -18°C

Poor storage is detrimental to quality

97
Q

Explain how emulsifiers work?

A

Emulsifiers compete with kappa casein for the surface area of fat globules, however emulsifiers are much smaller than caseins

This gives a very thin layer on the fat globule

This makes the globule thinner and weaker to agitation

When whipped the membranes break and the globules come together to make chains which turn into air bubbles to stabilise

98
Q

What is overrun?

A

A measure of air in icecream

It is a percentage increase in the volume of ice cream greater than the amount of mix used to start with

Varies from 100-150%

99
Q

What are the two main concerns with the shelf life and quality of ice cream?

A

Coarsness: due to large crystals from slow cooling or melting and refreezing

Sandiness: due to lactose crystals, occurs if lactose:water ratio is greater than 11:1

100
Q

What occurs in the process of fermentation of dairy products?

A

Either rennet cleaves off the kappa casein from the surface of casein micelles which destabilises them, or lactic acid reduces pH which destabilises them, causing thickening and coagulation

Lactic acid also converts part of the lactose to lactic acid

The low pH inhibits growth of spoilage organisms

101
Q

How is yoghurt distinguished from cheese?

A

In yoghurt the whey is NOT removed

102
Q

What cultures are used in making yoghurt?

A

A blend ofStreptococcus thermophilus (ST) and Lactobacillus bulgaricus (LB) work symbiotically in a ratio of 1:1

ST grows faster and produces acid and CO2 which stimulates LB growth

LB further drops pH to ~4.5

103
Q

What are the 4 steps involved in yoghurt making?

A

1) Fortification
2) Homogenisation
3) Heat Treatment
4) Fermentation

104
Q

What occurs during the fortification step of yoghurt making?

A

Aims to improve consistency and flavour

Can increase solids to ~15% by addition of skim milk powder

Can also increase concentration by ultrafiltration

Can add pectin or gelatin at this stage for added viscosity

105
Q

What occurs during homogenisation of yoghurt?

A

Gives good dispersion of ingredients and prevents the creaming of whey off the top during incubation

Increases viscosity and firmness

106
Q

What occurs during the heat treatment of yoghurt?

A

This is unique to yoghurt

Varies between 85°C for 30 mins to 90°C for 10 mins

Produces a sterile environments and denatures whey protein

Helps casein network and shortens coagulation time

107
Q

What occurs in the fermentation process of making yoghurt?

A

Occurs in a jacketed fermentation tank with hot water at approx 43°C

This temp is in between the optimum temps for LB and ST

NO agitation

Incubated with starter culture until pH is ~4.5 then jacket is replaced with cold water

Now fruit can be added and packaged

108
Q

What is frozen yoghurt?

A

yoghurt either mixed with ice cream or ice cream mix which has been fermented before processing

109
Q

What is probiotic yoghurt?

A

Contains either probiotics or prebiotics

Probiotics such as ABC cultures are added as well as LB and ST

Prebiotics such as inulin can also be added to act as substrates for gut bacteria

110
Q

What is rennet?

A

An enzyme from the abomasum of dairy animals which coagulates milk

111
Q

How does the coagulation of milk occur?

A

In three steps proteolysis → aggregation → gelation

Rennet cleaves the kappa caseins from the surface of casein micelles (proteolysis)

Then with heat and calcium ions these casein micelles gelatinise

112
Q

What is ripened cheese and how is it classified?

A

accounts for 75% of all cheeses

Moisture and acid levels are lower than for fresh cheese

Can be stored for up to 2 years

Classified based on:

  • texture
  • method of production
  • ripened or fresh
  • types of microorganisms
113
Q

What is added to milk in the cheese making process?

A

Calcium chloride to aid coagulation

Colouring

Bacterial Starters

Rennet

114
Q

What happens to cheese during ripening?

A

microbiological, chemical and biochemical processes occur:

  • lactose degradation and flavour development
  • protein decomposition
  • fat decomposition
  • secondary metabolites
  • residual rennet gives specific flavour
115
Q

What is foam and what is the typical structure?

A

Foam is a dispersion of gas bubbles in a liquid or solid matrix

The structure is typically stabilised by the presence of absorbed protein at the fluid interface between the gaseous and aqueous phases

116
Q

Which are the two main types of protein which make foam?

A

Egg white and milk

117
Q

What is the foam ability/capacity?

A

The ease and extend of foam formation

118
Q

What is foam stability?

A

The rate of loss of foam structure once formed

119
Q

What effects foam capacity of a liquid?

A

Depends on the the protein having the capacity for rapid absorption and unfolding at the protein interface

120
Q

What is foam stability dependent on?

A

Stability depends on the ability of the protein to form strong flexible cohesive film to reduce the gas permeability and inhibit bubble coalescence

121
Q

What are included as dairy foams?

A

Whipped cream, mousses, meringues and soufflés

122
Q

What are the 3 main ways in which the foaming capacity of a protein can be improved?

A

Making it more flexible

Exposing it to more hydrophobic residues

Reducing average molecular weight

123
Q

What are the 4 requirement to make foam?

A

A gas
Water
A surfactant
Energy

124
Q

How do surfactants work?

A

Acts as a foaming agent to lower the surface tension between gas and water and facilitate the formation of small gas bubbles

The surfactant absorbs at the interface and orients itself with the lipophilic group towards the non-polar phase (air) and the the hydrophobic group towards the polar phase (water) to lower surface tension

FOOD2000 (5 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions