EXAM Homogenisation And Pastuerisation Flashcards
1
Q
What is homogenisation
A
Breaks the globules of fat within the milk into minute participles so the cream does not rise to the service
2
Q
What is pasteurisation?
A
Destroys pathogenic, or disease causing bacteria and extends shelf life of milk
3
Q
How to judge a fresh egg?
A
Put an egg in a jug of water. The very fresh eggs will sink to the bottom whereas the stale eggs will float. This shows freshness and quality of air sacs.
