Exam Two Questions Flashcards
What are the ten basic steps of dairy product processing?
- Formula development
- Ingredient selection
- Recipe calculation
- Batching
- Pasteurize/heat treatment
- Homogenize
- Cool
- Inoculate
- Gel/curd formation
- Break/cut curd
What are the first seven basic steps in yogurt production?
- Formula development
- Blending/batching
- Pasteurization
- Homogenization
- Heat treatment
- Cooling
- Inoculation
What are the two most common dairy product starter bacteria?
Lactococcus - lactococcus lactis and lactococcus (streptococcus) thermophilus
Lactobaciullus - lactobacillus bulgaricus
What is the optimal temperature range for the yogurt starter culture?
Lactobacillus bulgaricus 42-45C
Streptococcus thermophilis 38-42
What is the relationship between brine calcium content and rind texture?
A high calcium brine means a weak/soft rind while a low calcium brine means a hard/firm rind
What are the eight major steps in cheese making?
- Setting the milk
- Cutting the curd
- Cooking the curd
- Draining/dipping
- Knitting
- Pressing
- Salting
- Special applications
What are the national yogurt association requirements for yogurt?
- Presence of lactobacillus bulgaricus and streptococcus thermophilus
- Active cultures present at the end of the shelf life
- Activity test
- 10^8/g population at time of manufacture
- 0.3% TA or greater at all times
What are the common probiotics found in yogurt?
L. acidophius and bifidiobacterium
What are the functions of the eight major steps in cheddar cheese production?
- Setting the milk: prepares the milk, ripens the milk after the starter culture and rennet are added
- Cutting the curd: speeds up the whey expulsion, assists in uniform cooking and moisture control
- Cooking the curd: shrinks the curd, removes the whey, establishes moisture level of the cheese
- Draining the whey: separates the whey from the curd
- Cheddaring: removes whey by knitting the curds together, helps in moisture, acid, and texture control
- Salting: influences flavor and texture, controls moisture
- Pressing the hoop: removes excess whey, shapes the cheese, influences texture
- Aging/ripening: helps growth of bacteria to produce flavor and provide conditions for extended storage
What is the purpose of the booster pump?
The booster pump is a centrifugal pump which has a high flow rate and moderate pressure. It regulates flow, allows recirculation, and supplies raw milk to regenerator
What is the purpose of the timing pump?
The timing pump is a positive displacement pump that can create suction. It pushes milk from the raw regenerator side to the pasteurized side. It controls the flow rate through the holding tube and insures that there is always a higher pressure on the pasteurized side
