hygienic aspects of dairy Flashcards
1
Q
technological aspect of dairy production
A
- milk collected
- trained milk driver takes samples, fills and labels test tube
- tubes transferred to processing company (check in lab)
- 2x month check by accredited lab for EU
2
Q
good quality milk
A
- free of debris and sediment
- free of off-flavours
- free of chemicals
3
Q
milk production steps
A
- raw milk
- filtration
- cooling
- collection
- trasnprot
- quality control
4
Q
milk filtration
A
ensures highest quality and detects health problems
5
Q
cooling procedure
A
- 4oC until collected for further processing
- quickly cooled from 38oC from leaving cow to 4oC with a mixer
6
Q
mechanical processing of milk
A
- removal of impurities
- adjusting share of milk fat
- decreased globules milk fat
- removal of MO
- removal of air and gases
7
Q
milk/cream separator
A
- removes cream from whole milk
- separation by centrifugal force, cream goes to centre, milk outer edge
8
Q
bactofugation
A
- centrifugal process removing spores
- used in milk processing
- 2 types of bactofuge (2 phase with 2 outlets and 1 phase with 1 outlet)
9
Q
homogenisation of milk
A
- standardise and disperse milk fat globules to increase texture, appearance and taste
- subjected to high pressure
- results = stable emulsion, whiter colour, stable
10
Q
deaeration of milk
A
- remove unwanted odours and Degas milk, increasing density of milk
- stored longer
- vacuum removes dissolved air, heated 68oC then decreased to 60oC, product boils and dissolved air is released with vapours
- steam -> condenses and goes back
11
Q
heat treatment
A
destroy MO, increase quality and durability
- pasteurisation T<100
sterilisation T>100
12
Q
batch pasterusation
A
heating every particle of milk min 69oC for at least 30mins
13
Q
types of milk on market- thermal processing
A
raw
fresh
pasteurised
sterilised
14
Q
types of milk on market - fat content
A
whole
reduced
low
fat free
